Vol. 1 No. 2 (2026): Journal Of Food Sciences And Culinary Arts

Articles

• SUSTAINABLE FOOD WASTE REDUCTION PRACTICES IN TRAINING KITCHENS

  Ahmad Raza (Author)

  1-8

  • pdf

• CONSUMER ACCEPTANCE OF SUSTAINABLE PLANT-BASED CULINARY FOOD PRODUCTS

  Muhammad Ahmad (Author)

  9-17

  • pdf

• NUTRITIONAL QUALITY OF TRADITIONAL FOODS USING ALTERNATIVE INGREDIENTS

  Muhammad Hamza (Author)

  18-27

  • pdf

• DEVELOPMENT OF FUNCTIONAL BEVERAGES USING INDIGENOUS FRUIT INGREDIENTS

  Romeesa Fatima (Author)

  28-35

  • pdf

• SENSORY EVALUATION OF GLUTEN-FREE BAKERY PRODUCTS USING ALTERNATIVE FLOURS

  Maryam (Author)

  36-44

  • pdf