- Most Popular Articles
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 10197 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 9987 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 8658 |
Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review
DOI: December
| 8502 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 8381 |
Effect of Edible Coating on the Storage Behaviour of Sapota (Achras sapota L.) var. Cricket Ball
DOI: June
| 8167 |
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
DOI: December
| 8126 |
Process Development of Low Fat Quarg Cheese Using Fat Replacer
DOI: December
| 7990 |
| 7936 |
| 7754 |
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 7732 |
| 7725 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
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Value Added Products from Lignocellulosic Agricultural Residues: An Overview
DOI: December
| 7597 |
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