| Issue | Title | |
| Vol 9, No 2 (2018) | Quality Characteristics of Rusk Prepared from Soybean and Oat Based Composite Flour | Abstract |
| S. D. Dalal, S. B. Dabhade, D. T. Bornare, K. P. Babar | ||
| Vol 9, No 1 (2018) | Quality Evaluation and Efficacy of Products by Incorporating Betel Leaves as a Functional Food | Abstract |
| Kiran Agrahari, Anamika Pandey | ||
| Vol 9, No 1 (2018) | Quality Evaluation of Selected Kulfi Samples Sold in the Market of Bikaner City (Rajasthan) | Abstract |
| Roopam Gupta, Madhu Goyal | ||
| Vol 8, No 2 (2017) | Quality Evaluation of Selected Ice Cream Samples Sold in the Market of Bikaner City (Rajasthan) | Abstract |
| Roopam Gupta, Madhu Goyal | ||
| Vol 9, No 2 (2018) | Quality Evaluation of Traditional Styled Meat Pickle Prepared from Native Desi Chicken Meat | Abstract |
| M. Anna Anandh, R. Annal Villi | ||
| Vol 9, No 1 (2018) | Reduction of Anti Nutritional Factors in Differently Processed Supplementary Soya Products | Abstract |
| N. S. Ghatge | ||
| Vol 9, No 2 (2018) | Rejuvenating Millets Through Value Addition | Abstract |
| Prema B. Patil | ||
| Vol 8, No 2 (2017) | Research Paper on Buying Behaviour of Consumers Towards Instant Millet Based Food Products | Abstract |
| K. Kalidas, K. Mahendran | ||
| Vol 8, No 1 (2017) | Role of Diet and Lifestyle of Women Suffering from Breast Cancer | Abstract |
| Vijayshree Prasad, Seema Dey | ||
| Vol 4, No 1 (2013) | Sensory and Nutritional Evaluation of Health Drink for Adolescent Girls Using Underutilized Foods | Abstract |
| Neha Kapoor, Anita Kochhar, Madhu, Vandana Kochhar | ||
| Vol 6, No 1 (2015) | Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana | Abstract |
| D. R. Bhoyar, P. A. Kahate, R. R. Shelke, H. V. Wadatkar | ||
| Vol 9, No 1 (2018) | Sensory Evaluation and Nutritional Composition of Oat Based Value Added Gluten Free Muffins | Abstract |
| Bhawna Mehta, Sudesh Jood | ||
| Vol 8, No 1 (2017) | Sensory Evaluation of Cactus Fruit Jam | Abstract |
| D. J. Jotangiya, V. S. Samani | ||
| Vol 7, No 2 (2016) | Sensory Evaluation of Value added Products Using Nutrimix Beneficial for Diabetes | Abstract |
| T. Gayatri, Punam Agarwal | ||
| Vol 9, No 2 (2018) | Sensory, Keeping and Nutritional Qualities of Soyaladoo Before and After Storage | Abstract |
| N. S. Ghatge | ||
| Vol 9, No 1 (2018) | Sensory Perception of Whey Enriched Cookies | Abstract |
| Shikha, Rashmi Singh, M. P. S. Yadav, Anjani Singh | ||
| Vol 7, No 2 (2016) | Significance of Prebiotics, Probiotics and Synbiotics as Health Potentiators | Abstract |
| Monika Thakur | ||
| Vol 7, No 1 (2016) | Socio-Economic Profile of Selected Obese School Going Children | Abstract |
| Rajkumar M. Kamble, Anuradha Dubey | ||
| Vol 9, No 1 (2018) | Spirulina as Super Food:Product Enrichment | Abstract |
| Kiran Agrahari, Shabnam Jahan | ||
| Vol 9, No 2 (2018) | Standardisation and Development of Antioxidant Rich Food:Product Using Broccoli and Mushroom | Abstract |
| Mamta Jaiswal, Neelam Yadav | ||
| Vol 9, No 1 (2018) | Standardisation, Nutritional and Sensory Analysis of Jackfruit Halwa | Abstract |
| S. Jayashree, D. H. Jayasheela | ||
| Vol 7, No 1 (2016) | Standardization, Chemical Characterization and Storage Studies on Metkut, a Pulse Based Indian Traditional Food Adjunct | Abstract |
| Renu Khedkar, Pratima Shastri, Amarinder Singh Bawa | ||
| Vol 8, No 2 (2017) | Standardization of a Banana Peel Based Ready to Cook Curry Mix (RTC) | Abstract |
| Megha Karthikeyan, Suma Divakar | ||
| Vol 10, No 2 (2019) | Studies on Chemical Composition of Rabri Prepared from Buffalo Milk Blended with Khajur (Phoenix dactylifera) Crush | Abstract |
| S. S. Kahandal, R. R. Shelke, P. A. Kahate, S. R. Munnarwar | ||
| Vol 9, No 2 (2018) | Studies on Colour Kinetics and Textural Characteristics of Sugar and Jaggery Based Papaya Leather | Abstract |
| Devendra Kumar, R. N. Shukla | ||
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