Vol. 5 No. 01 (2021)

Published: 2022-01-14

Original Research Articles

Dust Structure Nearby G229-03

Hem Shrestha, Ajay Kumar Jha, Saroj Nepal, Aatmaram Tiwari, Kamana Bantawa, Dhiren Subba Limbu

2-7
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Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)

Kabindra Bhattarai, Suman Lamichhane

8-14
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Prevalence of Intestinal Parasites Among the Patients Visiting Sub-Regional Hospital, Dadeldhura, Nepal

Madhav Raj Sharma, Sohan Jha, Pawan Jha, Prashant Dahal

15-19
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Effect of Salt Concentration on the Preparation and Quality of Lemon Pickle (Nimki)

Anubha Acharya, Mahalaxmi Pradhananga

20-25
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Intestinal Parasitic Infections and Associated Risk Factors Among School-going Children of Age 1-5 years in Dharan, Eastern Nepal

Dhiren Subba Limbu, Samana Shrestha, Kamana Bantawa, Ramesh Majhi, Milan Kharel

26-35
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Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)

Babita Adhikari, Shonu Rai

36-44
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Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated Bakery Product (Biscuit)

Sabin Bahadur Khatri, Dev Raj Acharya

45-51
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Intestinal Parasitosis among Human Immunodeficiency Virus and Tuberculosis Infected Patients from Dharan, Nepal

Arjun Ghimire, Kishor Rai, Hemanta Khanal

52-59
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Preparation of Whey-Based Banana Beverage and its Quality Evaluation

Kunjal Shrestha, Abhishek Dahal

60-66
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Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

Bunty Maskey, Ashish Paudel, Nabindra Kumar Shrestha

67-74
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