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  Title: EXTRACTION, PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM THE LATEX OF Calotropis gigantea IN FRESH CHEESE MAKING  Author: Karki, Peshal Raj Date: 2023-06-01
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  Title: PREPARATION AND QUALITY EVALUATION OF MASYEURA PREPARED FROM CHAYOTE (Sechium edule) AND BLACK GRAM DAHL (Phaseolus mungo)  Author: Dhakal, Gita Prasad Date: 2023-12-28
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  Title: EFFECT OF pH, MURCHA LEVEL AND FERMENTATION TIME ON SENSORY AND PHYSICOCHEMICAL PROPERTIES OF BHATI JAND PREPARED FROM BROKEN RICE  Author: Gautam, Prakriti Date: 2023-04-09
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  Title: EXTRACTION, PARTIAL PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM KIWI FRUIT (Actinidia deliciosa) FOR MAKING SOFT CHEESE  Author: Shrestha, Shiva Kumar Date: 2023-04-05
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  Title: STUDY OF PHYSICOCHEMICAL PROPERTIES OF COFFEE BEANS FROM DIFFERENT PROCESSING METHODS  Author: Aryal, Bipin Date: 2023-02-09
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  Title: EFFECT OF VARYING QUANTITIES OF Tinospora sinensis AND Piper betle EXTRACTS ON THE SENSORY AND PHYSICOCHEMICAL QUALITIES OF RUM  Author: Anup Poudel, Upadhyay Date: 2023-01-27
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  Title: EFFECT OF SPICE EXTRACTS ON PHYSICOCHEMICAL QUALITY AND STORAGE STABILITY OF BUFFALO MEAT PATTIES  Author: Magar, Muskan Saru Date: 2022-12-12
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  Title: EFFECT OF FENUGREEK SEED FLOUR ON THE QUALITY OF BISCUIT  Author: Dahal, Manish; Dahal, Manish Date: 2022-12-12
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  Title: EFFECT OF PHYTOCONSTITUENTS OF HERBS AND SPICES EXTRACT ON STORAGE STABILITY OF MINCED CHICKEN MEAT UNDER REFRIGERATION STORAGE  Author: Shrestha, Bikram Date: 2022-12-12
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  Title: EFFECT OF INCORPORATION OF SESAME SEED IN THE QUALITY OF TOFU  Author: Poudel, Bhawana Date: 2022-12-12
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  Title: STUDY ON THE EFFECT OF INCORPORATION OF NAKED BARLEY FLOUR ON THE PHYTOCHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS  Author: Limbu, Samita Date: 2022-12-11
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  Title: COMPARISON OF MILKCLOTTING CHARACTERISTICS OF CRUDE KIWIFRUIT (Actinidia deliciosa) AND GINGER (Zingiber officinale) PROTEASES IN SOFT CHEESEMAKING  Author: Shrestha, Bibek Date: 2022-12-11
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  Title: EFFECT OF AVOCADO PUREE AS FAT REPLACER IN THE COMPOSITE FLOUR (WHEAT AND OATS) MUFFIN  Author: Baniya, Barsha Date: 2022-12-04
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  Title: QUALITY ANALYSIS OF FRESH CHEESE PREPARED USING PARTIALLY PURIFIED MILK CLOTTING PROTEASE FROM GINGER RHIZOME  Author: Pandey, Trilochan Date: 2022-11-28
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  Title: EFFECT OF SALT, DRYING TEMPERATURE AND PACKAGING MATERIALS ON THE QUALITY OF FERMENTED AND DEHYDRATED BAMBOO SHOOTS (Dendrocalamus hamiltonii)  Author: Rijal, Sangita Date: 2022-11-28
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  Title: EFFECT OF DRYING TEMPERATURE AND RHIZOME SIZE ON BIOACTIVE COMPONENTS OF TURMERIC (Curcuma Longa L.)  Author: Aryal, Ghanshyam Date: 2022-11-28
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  Title: PREPARATION OF KASAR AND ITS QUALITY EVALUATION  Author: Bhattarai, Anjan Kumar Date: 2022-11-25
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  Title: PREPARATIONAND QUALITYEVALUTATION OFDATE POWDER SUBSITUTED MUFFIN  Author: Chhimal, Samikshya Date: 2022-11-25
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  Title: WHEY PROTEIN HYDROLYSIS ABILITY OF PROTEASE EXTRACTED FROM KIWI (Actinidia deliciosa) FRUIT  Author: Bhattarai, Roshan Date: 2022-11-16
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  Title: EXTRACTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF KINEMA PROTEASE PRODUCED FROM WHITE SOYABEAN  Author: Pahadi, Tikaram Date: 2022-11-16

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