| Issue | Title | |
| Vol 11, No 1 (2020) | Development and Quality Evaluation of Meat Balls from Turkey Meat | Abstract |
| M. Anna Anandh | ||
| Vol 8, No 1 (2017) | Development and Quality Evaluation of Stevia Based Cake and Biscuits | Abstract |
| Paridhi Bijarnia, Madhu Goyal, Vimla Dunkwal, Reema Rathore | ||
| Vol 8, No 2 (2017) | Development and Sensory Evaluation of Drumstick Leaves Powder (Moringa oleifera L.) | Abstract |
| Mamta, Vimla Dunkwal, Madhu Goyal | ||
| Vol 6, No 1 (2015) | Development and Sensory Evaluation of Value Added Products | Abstract |
| Vinita Singh, Anjali Verma | ||
| Vol 8, No 2 (2017) | Development and Shelf-Life Study of the Deep Fat Fried Bengal Gram Flakes | Abstract |
| Himani Srivastava, Kirti Kumari | ||
| Vol 4, No 1 (2013) | Development of 'ready-to-eat' Product Using Poultry Eggs | Abstract |
| K. Rajesh, T. N. Sandeep | ||
| Vol 10, No 2 (2019) | Development of a Low-Cost Evaporative Cooling Storage Structure for Perishable Commodities | Abstract |
| Amina Khatun, Ravi Pratap Singh, Avinash Kumar | ||
| Vol 7, No 2 (2016) | Development of Food Products by Incorporating Beetischolar_main (Beta vulgaris L.) | Abstract |
| R. Rachitha, Vijaya M. Nalwade, D. M. Shere | ||
| Vol 9, No 1 (2018) | Development of Fortified Rice Based Pasta Incorporated with Spinach Powder | Abstract |
| Pragya Trivedi | ||
| Vol 8, No 1 (2017) | Development of Functional Gulabjamun from Soya Fortified Milk | Abstract |
| Rajni Kant, Arif A. Broadway | ||
| Vol 11, No 1 (2020) | Development of Mango Extrudates by Extrusion Processing | Abstract |
| Dhruv Juyal | ||
| Vol 4, No 1 (2013) | Development of Nutritional Tomato Wadi | Abstract |
| G. W. Adhau, R. T. Gawade, R. G. Tambat | ||
| Vol 7, No 1 (2016) | Development of Nutritious Ice-Creams from Soymilk and Pumpkin Seed Milk and Evaluation of their Acceptability | Abstract |
| Jyoti Kumari, Ritu Prakash Dubey | ||
| Vol 9, No 1 (2018) | Development of Omega-3 Rich Food Products Using Soybean and Flaxseed | Abstract |
| Mamta Jaiswal, Shalini Agrahari | ||
| Vol 11, No 1 (2020) | Development of Pearl Millet (Pennisetum glaucum) Products | Abstract |
| R.H. Gore, T.N. Khan, J.P. Nerlekar | ||
| Vol 10, No 1 (2019) | Development of Products for Promotion of Breastfeeding and Complimentary Feeding | Abstract |
| Sunidhi Mishra, Sarla Lakhawat | ||
| Vol 7, No 1 (2016) | Development of Protein Enriched Biscuit Fortified with Green Gram Flour | Abstract |
| R. N. Shukla, Atul Anand Mishra, A. K. Gautam | ||
| Vol 7, No 2 (2016) | Development of Recipes from Garden Cress Seeds and its Effect on Anaemic Patients | Abstract |
| Richa Dashora, Madhu Choudhary | ||
| Vol 9, No 2 (2018) | Development of Textured Vegetable Protein (TVP) Based on Raw Jackfruit | Abstract |
| H. L. Anila, Suma Divakar | ||
| Vol 8, No 1 (2017) | Development of Value added Fruit Jams | Abstract |
| Asha Arya, Anuradha Doke, Jaishree G. Bhalerao, Rupali S. Shinde | ||
| Vol 9, No 2 (2018) | Development of Value Added Green Mango-Mint-Tulsi Squash by Using Honey as Sweetner | Abstract |
| S. R. Zanwar | ||
| Vol 8, No 1 (2017) | Development of Value added Papaya and Pineapple Jams | Abstract |
| Anuradha Doke, Asha Arya, Jaishree G. Bhalerao, Rupali S. Shinde | ||
| Vol 10, No 2 (2019) | Development of Value Added Product with Ragi and Analyze the Mineral Content | Abstract |
| Anamika Gautam, Vandana Sati | ||
| Vol 7, No 1 (2016) | Development of Value added Products Utilizing Finger Millet Malt (Eleusine coracana) | Abstract |
| Jaishree Bhalerao, Farooqui Farzana | ||
| Vol 9, No 1 (2018) | Development of Whey Based Ready to Serve (RTS) Beverage Using Rhododendron arboretum Extract | Abstract |
| Anuradha Dutta, Shweta Suri, Raushan Khan, Nalini Trivedi, Urvashi Sagar, Deepa Tiwari | ||
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