alexa Anju B
ISSN: 2572-4134

Journal of Food & Industrial Microbiology
Open Access

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Anju B


India
Publications

Preparation and Evaluation of Peach-Soy Fruit Toffees

The peach-soy toffee was prepared from different blends of peach pulp and soy-slurry. The peach pulp and soybean slurry were blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The product was prepared as per the standard recipes and was stored for four months to ascertain changes in physico-chemical and sensory characterist... Read More»

Anisa AM, Anju B, Vikas A and Raj Kumari K

Research Article: J Food Ind Microbiol 2016, 2:2

ASD Faces are Less Explainable

Vikas Khullar*, Harjit Pal Singh and Manju Bala

Research Article: Autism Open Access

DOI: 10.4172/2165-7890.1000210

Pin Worm Causing Acute Appendicitis: Case Report

Rajesh Chaudhary, Ankit Shukla, Kulbhushan Sharma, Atul Gupta, Manju Bansal, Kumar Saurabh

Case Report: Surgery Curr Res

DOI: 10.4172/2161-1076.1000265

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