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Research Article | Open Access

The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

Abdymanap A. Ospanov1*, Nurzhan Zh. Muslimov2, Aigul K. Timurbekova1, Laura A. Mamayeva1 and Gulnara B. Jumabekova3

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DOI : http://dx.doi.org/10.12944/CRNFSJ.8.2.11
Research Article | Open Access

Development of sweet potato flour based high protein and low calorie gluten free cookies

Namrata A. Giri*, B. K. Sakhale

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DOI : http://dx.doi.org/10.12944/CRNFSJ.7.2.12
Research Article | Open Access

Impact of a Nutritional Intervention Based on Amaranth Flour Consumption to Recovery Undernourished Children

Wendy Margarita López-Alonso1, Josefina Gallegos-Martínez2, Jaime Reyes-Hernández2*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.9.1.22
Research Article | Open Access

Harnessing the Potential of Stevia (Stevia rebaudiana) and Chia Seed (Salvia hispanica) on Low-calorie Papaya (Carica papaya L.) Jam Formulation and Storage Optimization

Harjinder Kaur, Gurpreet Singh*, Rahul Ramprasad Rodge and Khan Jabroot
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.1.31
Research Article | Open Access

Physical and Nutritional Properties of Local Hawm Gra Dang Ngah Rice Varieties

Pornpen Panomwan1* and Wattana Temdee2

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DOI : http://dx.doi.org/10.12944/CRNFSJ.9.3.32
Review Article | Open Access

A Review of The Contribution of Gut-Dependent Microbiota Derived Marker, Trimethylamine N-oxide (TMAO), in Coronary Artery Disease

Vasanth Konda Mohan and Melvin George*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.9.3.01
Research Article | Open Access

Dietary Macronutrient and Micronutrient Intake Among Corporate Employees Aged 30 to 40 Years Residing in Mumbai, India

Meghna S. Motwani1, Kasturi V. Deorukhkar1, Neha Sanwalka2,3,4*, Nikita S. Kochrekar1, Akshay Pai1, Anuradha Mitra5 and Subhadra Mandalika5
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DOI : http://dx.doi.org/10.12944/CRNFSJ.12.2.18
Research Article | Open Access

Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

Luxita Sharma1*, Puneeta Ajmera2

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DOI : http://dx.doi.org/10.12944/CRNFSJ.7.2.15
Brief communication | Open Access

Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (Lactobacillus Spp.) During the Production of Pekasam

Nor Ainy Mahyudin1, Wan Zunairah Wan Ibadullah2* and Amar Saadin1

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DOI : http://dx.doi.org/10.12944/CRNFSJ.3.3.05
Research Article | Open Access

Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria

Aditya Chaudhary1, Khushbu Verma1*, Baljeet Singh Saharan2

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DOI : http://dx.doi.org/10.12944/CRNFSJ.8.1.06

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