A field experiment was conducted during 2025-26 at the Agricultural Research Farm, Guru Kashi University, Talwandi Sabo, Bathinda, Punjab, to evaluate the effects of foliar-applied seaweed extract and potassium silicate on the growth, flowering, yield and fruit quality of strawbe...
Open access
Research Article10.9734/jabb/2026/v29i74100
This study was conducted in the division of the food science and technology SKUAST-Jammu in which the physicochemical analysis of the fruit of persimmon (Diospyros kaki L) was done in year 2020. The colour values L*, a*,b* values, crude protein content, crude fat content, solubil...
Open access
Research Article10.9734/ijpss/2022/v34i2231464
Amlok (Diospyros lotus L.) fruit is growing in the hilly areas of jammu region of Jammu and Kashmir India. It is locally known as amlok. This fruit has black color and small in size and astringent taste. Analysis of the fruit was done quantitatively and qualitatively for various...
Open access
Research Article10.9734/jpri/2020/v32i4231049
Meat and meat type products have high biological value with rich nutritional compounds such as proteins, vitamins, minerals and trace elements. Increased consumer’s demand for convenience and easily available foods such as meat products and their byproducts have the changed due t...
Open access
Research Article10.9734/IJBCRR/2017/36561
Cake is a form of food that is baked and usually sweet in taste. It provides fats, carbohydrates and body building protein. The aim of the present study was to develop carrot blended cake and to assess its quality characteristics during ambient storage conditions. For the develop...
Open access
Research Article10.9734/ejnfs/2024/v16i91536