All Stories

  1. Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean
  2. Challenges and prospects of food science and technology education: Nepal's perspective
  3. Replacement of sugar in the product formulation of “Bomboyson” by jaggery
  4. Optimization of Extraction of Anthocyanins from Roselle (Hibiscus sabdariffa var. sabdariffa) in Aqueous Medium