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Formulation and Optimization of a high protein bar using Response Surface Methodology
119
Standardization of protocol for development of synbiotic milk pudding using co-encapsulation of probiotic culture and ascorbic acid
114
Investigation of sucralose degradation in high-temperature treatment of low-calorie
basundi
84
Efficacy of Microencapsulated Galgal Essential Oil as a Natural Preservative in Anhydrous milk fat (Ghee)
79
Preparation of Gluten-Free Variant of Gulab Jamun Using Kodo and Foxtail Millet
70
