The increasing demand for plant-based dairy alternatives has stimulated the development of innovative fermented products using nutrient-dense raw materials. This study aimed to develop a composite pseudocereal-based yoghurt using amaranth, buckwheat, quinoa and other grains, such...
Open access
Research Article10.9734/jabb/2026/v29i74146
Women entrepreneurs are increasingly recognised as critical contributors to global socio-economic development. It has become a vital contributor to socio-economic development, particularly in regional economies such as Telangana. This study assesses the empowerment of women entre...
Open access
Research Article10.9734/jsrr/2025/v31i103579
The present investigation was conducted at College of Horticulture, Rajendranagar, during the year 2023. The experiment was laid out in completely randomized design. The research experiment was conducted to evaluate qualitative parameters of different juice varieties of grape. Th...
Open access
Research Article10.9734/ijecc/2023/v13i113213
Cow's milk is usually consumed by the majority of the population and is well thought of as a wholesome complete food providing major nutrients like fat, proteins, and carbohydrates. Though milk is considered to be a complete food yet limited availability or near absence of certai...
Open access
Research Article10.9734/ijecc/2022/v12i111406
Cow’s milk has been widely consumed as it acts as an important source of protein. It also acts as a wholesome complete food providing all the major nutrients like fat, carbohydrates and proteins. Due to the lactose intolerance in some people in place of cow’s milk plant based mil...
Open access
Research Article10.9734/ijecc/2022/v12i1131002
The present investigation entitled “Standardization and evaluation of quality attributes and bioactive components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) based herbal tea” was carried out in the Central Instrumentation Laboratory, College of Hort...
Open access
Research Article10.9734/jabb/2024/v27i1679