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

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

Interactions between Human, Computer and Food

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