Health Scope
Official Publication of Health Promotion Research Center
Scopus by Title (Ref)
1. Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts
- Yel H. , et al.
2. Effect of frying on physicochemical and nutritional qualities of herbs and spices incorporated rice cracker
- Sharma S. , et al.
3. Evaluation of physico-chemical and organoleptic properties of breadfruit papad incorporated with green leafy vegetables
- Dessai U.S. , et al.
4. Global Consumption and Culinary Trends in Lentil Utilization
- Ali T.M. , et al.
5. Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines
- Karmakar M. , et al.
6. Improvement of a Traditional Orphan Food Crop, Portulaca oleracea L. (Purslane) Using Genomics for Sustainable Food Security and Climate-Resilient Agriculture
- Kumar A. , et al.
7. Ethnic fermented foods and beverages of West Bengal and Odisha
- Ghosh K. , et al.