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

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

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CONTENTS Vol. 9, No. 1, June 2019

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

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Some fermented foods and beverages of Nagaland, India

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

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

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Bioutilization of whey for ethanol production using yeast isolate

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

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Book Review

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Essential oils constituents of kuwing oil from Irvingia gabonensis seeds ferment

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

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Bamboo Shoots: Composition, Nutritional Value, Therapeutic Role and Product Development for Value Addition

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Perceived social attitude towards role of women in rural dairy enterprise

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Sequential optimization of xylanase production by an indigenously isolated Acinetobacter species using solid state fermentation

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