Sumit Knowledge Press | Books in Nutritional And Food Science

Results 11 - 20 of 139

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Flavor And Quality Characteristics Of Two Primocane-Bearing Blackberry Cultivars As Impacted By Foliar And Shade Application

By Nandan Vohra

Formation Of Key Aroma Compounds Generated In Condensed Wood Smoke For The Flavoring Of Foods

By Prabhat Vohra

Characterization Of Mahewu, A Traditional Fermented Cereal Beverage From Zimbabwe, As A Source Of Functional Lactobacilli

By Roopesh Vohra

Application Of Atmospheric Cold Plasma To Improve Microbial Safety Of Meat Products

By Tejendra Vohra

The Impact Of Ampicillin Administration And Food Modification On Gut Microbiota In A Mouse Model

By Bhawana Vohra

A Natural Model Of Immunomodulation For Necrotic Enteritis In Poultry

By Paridhi Vohra

Effect Of Soy Addition To Soft Pretzels On Product Quality, Acceptability, And Satiety In Active And Less Active Populations

By Shrisha Vohra

Characterization And Use Of Pathogen Specific Bacteriophages To Reduce The Viability Of Escherichia Coli O157:H7 Contamination On Fresh Produce

By Vidisha Vohra

Pea Protein Derived Bioactive Peptides Stimulate Bone Health Promoting Effects

By Inderjit Vohra

Discovery And Dissemination Of New Knowledge In Food Science: Analytical Methods For Quantification Of Polyphenols And Amino Acids In Fruits And The Use Of Mobile Phone-Based Instructional Technology In Food Science Education

By Rajdeep Vohra

Results 11 - 20 of 139

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