- Most Popular Articles
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 8323 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 6881 |
Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review
DOI: December
| 6327 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 6125 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 5942 |
| 5775 |
Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits
DOI: June
| 5686 |
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
DOI: December
| 5587 |
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 5327 |
Process Development of Low Fat Quarg Cheese Using Fat Replacer
DOI: December
| 5224 |
Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 5207 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 5190 |
Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits
DOI: December
| 5176 |
Value Added Products from Lignocellulosic Agricultural Residues: An Overview
DOI: December
| 5120 |
| 5107 |
