PJFS Volumes

Vol-13 : Issue-3-4 ( 2003 )

Title Page No

Intermediate moisture long term storage studies on mushrooms.

Sarfraz Ahmad, Sarfraz Hussain, Salim-ur-Rehman, Muhammad Saeed and Zulfiqar Ahmad.

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Preparation and evaluation of apple stirred Yogurt.

Nuzhat Huma, Kashif Hafeez and Ijaz Ahmad.

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Development, standardization and storage studies on grape fruit apple marmalade.

Ehsan Elahi Bajwa, Naeem Zafar Parwaz, Anjum Javed and nazir Ahmad.

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Water activity and storage stability of pine nuts.

Muhammad Anwar, Ijaz Ahmad, Nazar Muhammad and A,M.A. Shah..

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Effect of surfactants on maillard browning in food.

Alam Zeb And B.L. Wedzicha*

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Effect of UHT and in-bottle sterilization tempratures on storage stability of milk.

Qamar abbas, Aizad Ahmad and M. Ashraf.

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Potential of Lactobacillus delbrueckii-02 for bacteriocin and antibiotic assay.

Tasnim Kausar, Quratulain Syed, Rauf Ahmad and Allahaditta Khan.

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Influence of storage temperature on the microflora and cheddar cheese .

Quratulain Syed, Nasira Bashir, Zia-ur-Rehman and M.A. Kashmiri

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Gas chromatographic studies and composition of oils from different sunflower varieties.

Ghulam Rasool, M. Imtiaz, Kamran Sharif and Babar Ehsan Bajwa.

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Studies on suitability of olive varieties for pickling.

Ehsan Elahi Bajwa, Abdus Salam, Muhammad Saleem, Anjum Javed and Muhammad Asghar.

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chemical composition and cooking quality of some rice cultivars in Pakistan as affected by parboiling.

Faqir Muhammad Anjum, Shahid Iqbal Minhas and Saeed Akhtar.

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The effect of chickpea and guar gum addition to wheat flour on reduction of blood glucose and cholesterol in rats.

M.N. Qayyum, M.S. Butt, Faqir Muhammad Anjum, Kamran Sharif and M.S. Alam.

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Milling quality of Rice.

M. Salim & Aslam Sagar

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Effect of Defatted rice bran on physico-chemical properties of bread.

M.S. Butt, Kamran Sharif, M. Ajmal, Naureen Shahzadi and M. Ashraf.

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Composition of common salt being marketed under the label

M. Rauf Khan, J.A. Bangash, S. Wadud and W.H. Shah.

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Chemical, rheological and storage studies of iron fortified whole wheat flour.

Salim-ur-Rehman, Sharafat Ali Anjum, and Faqir Muhammad Anjum.

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