Food Science

Overview of Sorghum (Sorghum bicolor. L), its Economic Importance, Ecological Requirements

Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study,...

The goal of this study was to compare the yield and yield parameters of oyster mushrooms grown on various substrates and mother culture...

Effectiveness of the Hydrocolloid Carboxymethyl Cellulose (CMC) on Bottle Gourd Juice was investigated in this study. The influence of...

Papaya seeds, though rarely eaten, are used in folk medicine around the world. This study analysed the seeds to evaluate their...

There was no refrigeration for meat preservation in the olden days, so sausage preparation was a means to get around it. Sausage making...

Chemical composition of three different eggplant fruit species was studied using standard methods. Solanum aethiopicum, Solanum melongena...

Aims: Iodine deficiency disorders are one of the major public health concerns in Bangladesh. Regular consumption of iodized salt can help...

Aim: Citrullus lanatus is a fruit widely consumed for its pulp though incompletely, as its other parts (seed and rind) are discarded and...

Before being used, turmeric rhizomes are exposed to a range of conditions during processing, including boiling, heating, blanching, and...

During the four-day sprouting period, the influence of flaxseed sprouting on chemical composition, fatty acid composition, antioxidants,...

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