Acrylamide Formation In Cake Baked In Different Utensils And Novel Intervention Strategies

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

Forensic Nuclear Medicine

The Official Publication of the National Nutrition Institute

The Official Publication of the National Nutrition Institute

Review of: Artificial Intelligence and an Approach to Nutrition and Diet

"HOW DOES PROLONGED STARVATION INFLUENCE FATAL KETOACIDOSIS IN DIABETIC PATIENTS? INSIGHTS FROM AUTOPSY CASE STUDY"