Volume 2 - Issue 1 (Jan-June 2026)
COMPARATIVE EVALUATION AND SELECTION OF NCDC CULTURES FOR FERMENTED SOY YOGHURT MANUFACTURE BASED ON TECHNOLOGICAL AND PROBIOTIC CHARACTERISTICS
Author(s): Manoj Kumar
Volume 2 - Issue 1
Page: 37-43
FUTURE FOOD INNOVATION THROUGH FUNCTIONAL COOKIES ENRICHED WITH QUINOA, JAMUN SEEDS, AND NATURAL SWEETENERS
Author(s): Manish
Volume 2 - Issue 1
Page: 44-52
TRANSFORMING AGRICULTURAL MARKETS THROUGH E-NAM: A COMPREHENSIVE REVIEW OF FARMERS’ PERCEPTIONS, ECONOMIC OUTCOMES, AND SUSTAINABILITY IN INDIA
Author(s): Ruby Kumari Kanojia
Volume 2 - Issue 1
Page: 53-64
ROLE OF PHYTOCONSTITUENTS BASED NANOTECHNOLOGY IN THE MANAGEMENT OF LUNG CANCER
Author(s): Vinit Kumar Sharma
Volume 2 - Issue 1
Page: 65-69
FUNCTIONAL COMPONENTS AND NUTRACEUTICAL APPLICATIONS OF BRAHMI (BACOPA MONNIERI) IN FOOD SYSTEMS: A COMPREHENSIVE REVIEW
Author(s): Saumya Aviral Mishra
Volume 2 - Issue 1
Page: 70-76
