Vol. 1 No. 4 (2026): Journal Of Food Sciences And Culinary Arts

Articles

• CONSUMER PREFERENCES TOWARD LOCALLY SOURCED SUSTAINABLE CULINARY FOODS

  Ali Haider (Author)

  1-9

  • pdf

• ANTIOXIDANT PROPERTIES OF INDIGENOUS PLANTS USED IN CULINERY PREPARATIONS

  Fahad Ali (Author)

  10-18

  • pdf

• DEVELOPMENT OF HIGH-FIBER PASTA USING COMPOSITE FLOUR FORMULATIONS

  Anaya Zahra (Author)

  19-28

  • pdf

• FOOD PRESENTATION EFFECTS ON CONSUMER PERCEPTIAND DINING EXPERIENCES

  Waseem Saleem (Author)

  29-36

  • pdf

• SUSTAINABLE CULINARY PRACTICES FOR REDUCING RESTAURANT FOOD WASTE

  Romeesa Fatima (Author)

  37-45

  • pdf