PJFS Volumes


Vol-25 : Issue-1 ( 2015 )


Title Page No
1-6

The goal of the Pakistan Journal of Food Sciences is to offer scientists, researchers, and other food professionals the opportunity to share knowledge

Ali Dorehgirae and Elham Pourabdollah

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7-15

Cleanup technology used in TLC determination of aflatoxins in candies for removing problematic artificial food dyes.

Alim - un- Nisa, Naseem Zahra, Imran Kalim, Yasha Nazir Butt, Aman Imran, Muhammad Zaheer, Qurat-ulAin

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16-25

Nutritional quality and health benefits of okra (Abelmoschus esculentus): A Review .

Habtamu Fekadu Gemede, Negussie Ratta, Gulelat Desse Haki, Ashagrie Z. Woldegiorgis4, Fekadu Beyene

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26-36

Physico-chemical and microbial properties of bread supplemented with sweet potato flour.

Imran Pasha, Moazzam Rafiq Khan,Abid Ali, Muhammad Farhan Jahangir Chughtai, Shabbir Ahmad and Muhammad Adnan Nasir

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37-42

Comparative studies on the shelf stability of different types of apple jams.

Sher Hassan khan, UzmaLitaf, Abdul Sattar Shah, Muhammad Bilal, Arsalan Khan, Muhammad Usman Ali, Sumayya Rani, Falak Naz Shah and Rozina Naz

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43-50

Physico-chemical and organolaptic evaluation of gluten free chapatti made from mung bean and rice composite flour.

Elaf Anjum, Aijaz Hussain Soomro, Amer Mumtaz, Saghir Ahmed Shaikh

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51-57

Comparative study of bread prepared with and without germinated soyabean (Glycine max) flour.

Muhammad Arsalan Mahmood, Allah Rakha and Muhammad Sohail

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