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Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review

DOI: December

6650

Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits

DOI: June

4754

Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review

DOI: December

4547

Some fermented foods and beverages of Nagaland, India

DOI: December

4518

CONTENTS Vol. 9, No. 1, June 2019

DOI: June

4462

Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria

DOI: December

4439

Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique

DOI: June

4223

Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol

DOI: December

3881

Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits

DOI: December

3769

Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce

DOI: December

3737

Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas

DOI: December

3726

Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine

DOI: December

3588

Book Review

DOI: December

3525

Bioutilization of whey for ethanol production using yeast isolate

DOI: December

3524

Biopreservative activity of bacteriocin-producing lactic acid bacteria isolated from fermented green gram batter

DOI: December

3426

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

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