An analytical study on omega 3 fatty acid in sabja ocimumbasilicum and chia salviahispanica to characterizeas novel ingredient of food and assess its efficacy on dyslipedemic subjects
Optimization characterization and evaluation of antioxidant properties of hydrolysates of whey protein isolate derived through cross flow microfiltration
Consumption pattern processing characterisation and evaluation of bioactive properties of fish protein hydrolysate
