A Study on Reformulation of Ginger-based Traditional Drink based on Consumer
Acceptability and Flavor Preference
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Optimization of Extraction Time and Temperature for Java Tea (Orthosiphon aristatus BI.
Miq) based Functional Drink Production
Physicochemical Characteristics, Antioxidant and Antibacterial Activities of Selected
Raw and Roasted Legumes
Need of Nutrigenomic Studies for the Prevention and Treatment of Mood and