Optimization of Extraction Time and Temperature for Java Tea (Orthosiphon aristatus BI. Miq) based Functional Drink Production

Microbiological, Biochemical and Organoleptic Quality of Marine Shrimp Ready-To-Eat (RTE) Value added Products Purchased from Self Help Group

Effect of Different Methods of Instantization, Drying and Gum Addition on Quality Characteristics of Instant Noodles

A Study on Reformulation of Ginger-based Traditional Drink based on Consumer Acceptability and Flavor Preference