Downloads: Journal of Food Science and Technology Vol 09

Comparative Study on the Sensory Quality of Prepared Biscuit and Cake from Amaranthus and Sorghum

https://nefosta.org.np/media/Study_on_the_Preparation_of_Biscuit_and_Cake.pdf

Effect of Mixing Pumpkin Puree with Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

https://nefosta.org.np/media/Effect_of_Mixing_Pumpkin_Puree_With_Wheat_Flour.pdf

Determination of Caffeine and Taurine Contents in Energy Drinks by HPLC-UV

https://nefosta.org.np/media/Determination_of_Caffeine.pdf

A Simple HPLC Method for Determination of Caffeine Content in Tea and Coffee

https://nefosta.org.np/media/A_simple_HPLC_Method.pdf

Postharvest Handling and Prevalence of Afl atoxins Contamination in Nepalese Maize Produce

https://nefosta.org.np/media/Postharvest_Handling_and_Prevalence.pdf

Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review

https://nefosta.org.np/media/Interactions_of_Bio-macromolecules.pdf

Comparative Evaluation of the Levels of Minerals and Mineral Safety Index of Waw, Roasted and Cooked Treculia africana Seed Flours

https://nefosta.org.np/media/Quality_Assessment.pdf

Identifi cation of the Microbial Consortium in Sri Lankan Buffalo Milk Curd and Their Growth in the Presence of Prebiotics

https://nefosta.org.np/media/Identification_of_the_Microbial_Consortium.pdf