- Most Popular Articles
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 8652 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 7770 |
Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review
DOI: December
| 6837 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 6633 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 6404 |
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
DOI: December
| 6210 |
| 6114 |
Process Development of Low Fat Quarg Cheese Using Fat Replacer
DOI: December
| 5938 |
Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits
DOI: June
| 5919 |
| 5804 |
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 5794 |
Value Added Products from Lignocellulosic Agricultural Residues: An Overview
DOI: December
| 5748 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 5708 |
Effect of Edible Coating on the Storage Behaviour of Sapota (Achras sapota L.) var. Cricket Ball
DOI: June
| 5703 |
Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 5654 |
