Effect of Different Methods of Instantization, Drying and Gum Addition on Quality Characteristics of Instant Noodles
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Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces
Walnut: A Highly Nutritious Food with Several Health Benefits
Microbiological, Biochemical and Organoleptic Quality of Marine Shrimp Ready-To-Eat (RTE) Value added Products Purchased from Self Help Group