June 2017
Volume 7 | Issue 1
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Table of Contents - Year 2017 | Month: June | Volume 7 | Issue 1
Contents- Volume 7 Issue 1 June 2017
| 5339 |
Conceptual Editorial- Volume 7 Issue 1 June 2017
| 5155 |
Cassava as Potential Crop for the Food and Fermentation Industry: A review
| 5911 |
Ochratoxin A in Food: An Overview
| 5439 |
Analysis of Amino Acids in Cocoa Beans Produced during Fermentation by High Performence Liquid Chromatography (HPLC)
| 5605 |
Chemical and Mineral Composition of Defatted Flaxseed Flour Incorporated Crackers
| 5345 |
Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients
| 5332 |
Standardising Preprocess Treatments for Improved Sensory Quality and Storage Stability of Carp Pickle
| 5290 |
Preparation of Probiotic Apple Juice by Lactic Acid Fermentation
| 6030 |
Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties
| 5350 |
Salt Tolerant Microorganisms in Fermented Raw Jackfruit and Standardization of a Method for Improved Preservation
| 5283 |
Screening of Mulberry Accessions for Wine Preparation
| 5405 |
Solid State Fermentation of Mango Peel and Mango Seed Waste by Different Yeasts and Bacteria for Nutritional Improvement
| 5789 |
Development and Evaluation of Spirulina Incorporated Little Millet Cookies
| 5262 |
Evaluation of Antioxidant and Antimicrobial Activity of Rhododendron arboreum Flowers Extract
| 5323 |
Effect of Niger Seed Supplementation on Sensorial and Nutritional Attributes of some Common Indian Recipes
| 5470 |
Stability Analysis of Food Bio-colour Extracts from Soybean Meal through Solid State Fermentation
| 5141 |
Effect of Blanching on Quality Characteristics of Osmotically Dried and Appetized Ginger Flakes
| 5451 |
A Study on Shelf-life Extension of Sweet Corn
| 6018 |
Process Optimization for Mozzarella Cheese from Cow and Buffalo Milk
| 5537 |
Nutritional Profiling and Sensory Evaluation of Multigrain Flour Based Indigenous Fermented Food
| 5428 |
Development of Cucumber Fermented Beverage using Response Surface Methodology
| 5393 |
Preparation and Evaluation of Functionally Enriched Squash from Rhododendron (Rhododendron arboreum Sm.) Flowers
| 5382 |
Book Review
| 5439 |
