Vol. 10 (2018)

View Vol. 10 (2018)

Published: 2018-01-30

Research Papers

Application of Swertia Chirayita (Roxb. ex Fleming) Karst in Wheat Flour to Design Health Food

Ishwar Subedi, Tika Bahadur Karki

1-6
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Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

Anubodh Karki, Pravin Ojha

7-10
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Evaluation of Modified Sorghum Starches and Biodegradable Films

Bijan Shrestha, Pramesh K Dhungana, Sushil Dhital, Babita Adhikari

11-17
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Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making

Huma Bokkhim, Praksha Neupane, Smita Gurung, Rojeena Shrestha

18-23
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Preparation Process, Sensory Profile And Chemical Composition of Sargyangma.

Prem Kumar Limbu, Devraj Acharya, Dilip Subba

24-27
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Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur)

Dawa Rayamajhi Sherpa, Laxmi Ghimire, Dilip Subba, Rishi Raj Gautam

28-32
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Review Articles

Brown Rice: Nutritional composition and Health Benefits

Atul Upadhyay, Sanjeev Kumar Karn

47-52
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