International Journal of Applied Home Science
Vol. 10 (1&2), January & February (2023)
Impact Factor : 6.111
Content
Research Paper | Page |
---|---|
Development of Biscuits Formulated from Citrus Dietary Fibre | 1 |
Sayali Sawant and Hanmant Bodhankar | |
Value Enhancement of Khadi Hand Bags through Surface Embellishment Techniques | 5 |
Manju Kumari Daila | |
Development and Physico-Chemical Analysis, Organoleptic Evaluation of Instant Noodle Using Spinach (Spinacia oleracea) | 12 |
Ushmita Chawra and Hanmant Bodhankar | |
Standardization of Chocolate from Powder Extraction of Jamun Seeds, Flax Seeds and Pumpkin Seeds | 17 |
Vandit Chovatiya and Hanmant Bodhankar | |
A Review on Current Scenario of Khadi as a Brand in Panipat District | 23 |
Monika Rohilla and Deepika Varshney | |
Development of Nutrient-Dense Ricotta Cheese using Whey Protein Isolate and Natural Herbs | 27 |
Sakshi Bhosale and Hanmant Bodhankar | |
Physical and Antioxidant properties of Dehydrated Banana Blossom Powder with Moringa oleifera Powder Incorporation on Biscuits | 32 |
Jerin C. Saji, Hanmant B. Bodhankar, Vjay D. Kele and Ashish P. Todkar | |
Formulation of Gluten Free Baked Cookies with Fibre Prepared Using a Range of Trapa natans (Water Chestnut) Flour Fortified with Prunus dulcis (Almond) Flour | 39 |
Madhura Padmakar Desai and Hanmant B. Bodhankar | |