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  Volume 5, Number 3, Sep-Dec 2017
Original Article
Consumer Preference and Quality of Bakery Product - Bread
    E. Lakshmi  |  DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5317.1
Evaluation of Antioxidant Capacity and Nutritional Composition of Millet Based Low Cost Weaning Food Formulation
    Minaxi R. Prajapati1, Keshav B. Kamaliya2, H.H. Chawda3  |  DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5317.2
Organoleptic, Physico-Chemical and Nutritional Parameters of Gherkin Pickles Prepared with Indian Spices
    Madhusmita Sahoo1, Jamuna Prakash2  |  DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5317.3
Hygienic Practices of Food Handlers in India
    Baruah Urmimala1, Gogoi Sukanya2  |  DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5317.4
Review Article
Spirulina: A Contemporary Food Supplement
    E. Lakshmi1, S. Tamilselvi2, V. Priya3  |  DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5317.5