IJFANS International Journal of Food and Nutritional Sciences
ISSN PRINT 2319 1775 Online 2320-7876
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Shelf life Evaluation of Ready – to – Cook Proso Millet (Panicum miliaceum) and Raw Banana (Musa paradisiaca) Flours Based Pasta with Added Beet Root Powder
Volume 13 | Issue 4
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Transformative Impact of Food Additives in Breads
Volume 13 | Issue 4
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“Development and validation of an RP-HPLC method for the simultaneous estimation of praziquantel and ivermectin in bulk and combined tablet dosage form.”
Volume 13 | Issue 4
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BLACK APPLE: AN INSPECT OF ITS NUTRITIONAL AND MEDICINAL HEALTH BENEFITS
Volume 13 | Issue 4
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Evaluation of Career Competencies in Adolescent Students Based on their Stress Coping Strategies
Volume 13 | Issue 4
SNACK BRAND ADUKALE
Main Article Content
Abstract
With its ready-to-eat Sankethi food, this firm is carrying on the tradition, growing from a one-room setup to a 7,000 square foot facility. A company that sells quick meals, namkeens, and blended spices that is inspired by Sankethi culinary traditions.
