Central Department Of Food Technology

Tribhuvan University, Dharan, Nepal

Extraction and Process Optimization of Bael Fruit Pectin

Bunty Maskey, Drishya Dhakal, Mahalaxmi Pradhananga, Nabindra Kumar Shresthapdf

Preparation Process, Sensory Profile and Chemical Composition of Sargyangma – A Traditional Food of Limbu Community

Prem Kumar Limbu, Devraj Acharya, Dilip Subbapdf

Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

Megha Shrestha, Bunty Maskeypdf

Process Optimization of Pectin Extraction from Kaffir Lime (Citrus hystrix)

Bunty Maskey, Santosh Katwal, Nabindra Kumar Shresthapdf

Hygienic Quality of Raw Cows’ Milk at Farm level in Dharan, Nepal

Dimpesh Dhungel, Bunty Maskey, Geeta Bhattarai, Nabindra Kumar Shresthapdf

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