Downloads: Journal of Food Science and Technology Vol 07

Processing Effect on Phytic Acid and Inorganic Phosphorus Content of Soybean (Glycine max, Brown var.)

https://nefosta.org.np/media/11208-Article_Text-39246-1-10-20141001.pdf

A Study on Standard of Buffalo Meat Hygiene in Dharan

https://nefosta.org.np/media/10617-Article_Text-37188-1-10-20140616.pdf

Effect of Pasteurization Temperature on the Quality of Goat Cheese

https://nefosta.org.np/media/10616-Article_Text-37184-1-10-20140616.pdf

Microbiological Analysis of Ice-cream Sold in Kathmandu Valley

https://nefosta.org.np/media/10615-Article_Text-37180-1-10-20140616.pdf

Millet (Eleusine coracana) Flour Forti! cation in Composite Bread

https://nefosta.org.np/media/10614-Article_Text-37176-1-10-20140616.pdf

Effect of Combinative Pretreatments on Cellulose-to-Glucose Conversion of Empty Palm Fruit Bunch (EFB)

https://nefosta.org.np/media/10613-Article_Text-37172-1-10-20140615.pdf

Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

https://nefosta.org.np/media/10612-Article_Text-37168-1-10-20140615.pdf

Study of Functional Property of Bread Based on Buckwheat and Green Tea

https://nefosta.org.np/media/10610-Article_Text-37164-1-10-20140615.pdf

Common Pests and Pesticides used in High Value Crops: A Case Study on Some Selected Districts of Nepal

https://nefosta.org.np/media/10608-Article_Text-37158-1-10-20140615.pdf

Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology

https://nefosta.org.np/media/10607-Article_Text-37154-1-10-20140615.pdf

Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

https://nefosta.org.np/media/10606-Article_Text-37150-1-10-20140615.pdf

Study on the Level of A atoxin M1 Contamination in Raw and Processed Milk Marketed in Kathmandu Valley

https://nefosta.org.np/media/10598-Article_Text-37131-1-10-20140615.pdf

Study on Use of Naked Barley (Hordeum vulgare var. Solu Uwa) Malt and Mold Bran as Enzyme Source for Preparation of Whisky

https://nefosta.org.np/media/10597-Article_Text-37127-1-10-20140615.pdf

Determination of Organic Acids in Wine and Spirit Drinks by Fourier Transform Infrared (FT-IR) Spectroscopy

https://nefosta.org.np/media/10565-Article_Text-37035-1-10-20140607.pdf

Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality

https://nefosta.org.np/media/10564-Article_Text-37031-1-10-20140607.pdf

Chemical Composition, Anti-neuraminidase, and Anti-atherogenic Activities of the Essential Oil from two Varieties of Alpinia zerumbet Leaves

https://nefosta.org.np/media/10563-Article_Text-37027-1-10-20140607.pdf

Replacement of Saturated Animal Fats in Meat Products: A Review

https://nefosta.org.np/media/10561-Article_Text-37019-1-10-20140607.pdf

Scienti c Background of Dairy Protein Digestibility: A Review

https://nefosta.org.np/media/10560-Article_Text-37015-1-10-20140607.pdf