December 2025
Volume 15 | Issue 2
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Table of Contents - Year 2025 | Month: December | Volume 15 | Issue 2
Content
| 83 |
Evaluation of Microbiological Quality and Safety Practices of
Street Food Vending in Urban Areas
10.30954/2277-9396.02.2025.1
Research Article
| 76 |
Quality Attributes of Avocado, Pumpkin Seeds and Lemon
Fortified Lactose-Hydrolyzed Curd and Yogurt
10.30954/2277-9396.02.2025.2
Research Article
| 108 |
Effect of Packaging Material and Storage Duration on the
Quality of Tuber Crop based Extruded Products
10.30954/2277-9396.02.2025.3
Research Article
| 71 |
Effect of Packaging Materials and Storage duration on Osmoconvective Hot Air and Osmo-microwave Vacuum Dried
Pineapple (Ananas comosus) Cubes
10.30954/2277-9396.02.2025.4
Research Article
| 67 |
Effect of Incorporation of Pomegranate Peel Powder: Rice
Bran and Baking Temperature on the Quality Characteristic
of Slice Bread
10.30954/2277-9396.02.2025.5
Research Article
| 69 |
Effect of Packaging Material and Storage Duration on Quality
of Pomegranate Peel Powder: Rice Bran Slice Bread
10.30954/2277-9396.02.2025.6
Research Article
| 66 |
Effect of Pre-treatments and Convective Hot Air Drying of
Grapes on its Quality
10.30954/2277-9396.02.2025.7
Research Article
| 68 |
Development of Cupcake from Jackfruit Seed and Finger
Millet Flour
10.30954/2277-9396.02.2025.8
Research Article
| 67 |
Effect of Packaging Material and Storage Duration on Quality
of Jackfruit Seed and Finger Millet Flour Cupcake
10.30954/2277-9396.02.2025.9
Research Article
| 65 |
Evaluation of Rheological Characteristics of Various Blends
of Soup Mixes by using Arrowroot Starch as Thickener
10.30954/2277-9396.02.2025.10
Research Article
| 67 |
Evaluation of the Rheological Characteristics of Various
Blends of Soup Mixes by Using Jackfruit Seed Starch as
Thickener
10.30954/2277-9396.02.2025.11
Research Article
| 62 |
Development of Bagels from Osmo-Convective Dried Cashew
Apple Flour and its Quality Characteristics
10.30954/2277-9396.02.2025.12
Research Article
| 64 |
Effect of Different Packaging Material and Storage Duration
on Osmo-Convective Dried Cashew Apple Flour Bagels
10.30954/2277-9396.02.2025.13
Research Article
| 64 |
Evaluation of Drying Kinetics of Mango Pulp using Vacuum
and Tray Drying Approaches
10.30954/2277-9396.02.2025.14
Research Article
| 76 |
Soybean Production and Utilization in India: A Path Towards
Functional Nutrition
10.30954/2277-9396.02.2025.15
Review Article
| 83 |
Arrowroot and Its Starch: Nutritional, Functional, and
Technological Perspectives-A review
10.30954/2277-9396.02.2025.16
Review Article
| 64 |
Comprehensive Review on Various Soup Premixes and its
Functional Properties Related to Human Health
10.30954/2277-9396.02.2025.17
Review Article
| 69 |
Baking a Complex Thermal Process and its Application in
Food Processing—A review
10.30954/2277-9396.02.2025.18
Review Article
| 73 |
Tender Jackfruit its Stages of Maturity, Functional Properties
of its Flour and Value-added Products—A review
10.30954/2277-9396.02.2025.19
Review Article
| 65 |
| 63 |
