Archive Issue's

Table of Contents - Year 2018 | Month: June | Volume 8 | Issue 1

CONTENTS Vol. 8, No. 1, June 2018
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1005
From the Desk of Editor-in-Chief
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1014
Conceptual Editorial
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1000
Effect of solid state fermentation with Rhizopus oryzae on biochemical and structural characteristics of sorghum (Sorghum bicolor (L.) Moench)
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1012
Development of Heat Processed Tomato Salsa and its Shelf-Life Extension Using HDPE and Retort Packaging
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1105
Effect of Varied Levels of Sugar Concentration on Wines Produced from Emblica officinalis
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1040
Development of Novel Chocolate Energy Bar by using Nuts
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1038
Comparative study of Simultaneous Saccharification and Fermentation (SSF) and Separate Hydrolysis and Fermentation (SHF) for Rice Wine production by Pichia kudriavezii
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1050
Exiguobacterium aurantiacum mediated fermentation of bamboo shoot, and process optimization for Soibum production: A traditional food of Manipur, North-East India
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1120
Botrytized Wines: A Review
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1062
Preparation and Evaluation of Seasoned Vinegar– Optimization of Recipe
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1276
Study of the Anti-oxidant Potential of Buffalo Milk using Lactobacillus helveticus and Lactobacillus fermentum
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1111
Assessment of Probiotic Properties of Lactobacillus fermentum CM 36 Isolated from Camel Milk
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1140
Determination of Copper in Soymilk and Soy-paneer with Indirect Micellar Spectrophotometric using Green Chemistry
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1114
Assessment of Functional Properties of Flour Mix
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1141
Are Roots and Tuber Crops the New Super Foods? Some New Evidences
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1321
Book Review
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1159

@International Journal of Food and Fermentation Technology| Printed by New Delhi Publishers

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