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Table of Contents - Year 2019 | Month: December | Volume 9 | Issue 2

CONTENTS Vol. 9, No. 2, December 2019
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440
From the Desk of Editor-in-Chief
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366
Conceptual Editorial 10.30954/2277-9396.02.2019.1
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362
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268
Food Allergy: An Important Health Hazard 10.30954/2277-9396.02.2019.3
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347
Present Status and Future Prospects of Traditional Fermented Beverages of Himachal Pradesh, India 10.30954/2277-9396.02.2019.4
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305
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas 10.30954/2277-9396.02.2019.5
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Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review 10.30954/2277-9396.02.2019.6
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267
Value Added Products from Lignocellulosic Agricultural Residues: An Overview 10.30954/2277-9396.02.2019.7
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294
Cluster Analysis of Quality Characteristics of Seedling Mango Fruits Collected from Different Locations of Himachal Pradesh, India for the Development of Pickle 10.30954/2277-9396.02.2019.8
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283
Optimization of Nutritional Health Drink Developed from Guava, Jamun and Aloe vera 10.30954/2277-9396.02.2019.9
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288
Effect of Addition of Additives on Sequential Culture Lactic Acid Fermentation of Radish 10.30954/2277-9396.02.2019.10
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280
Process Development of Low Fat Quarg Cheese Using Fat Replacer 10.30954/2277-9396.02.2019.11
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256
Quality Attributes, Biochemical Profile and Calorific Status of Functional RTS Drink from a Blend of Mango and Tomato 10.30954/2277-9396.02.2019.12
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233
Book Review
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184

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