- Most Popular Articles
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 21954 |
Bioutilization of whey for ethanol production using yeast isolate
DOI: December
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Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 17400 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
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Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 13687 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 12826 |
Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits
DOI: December
| 12737 |
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 12007 |
| 11240 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 10880 |
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Effect of Edible Coating on the Storage Behaviour of Sapota (Achras sapota L.) var. Cricket Ball
DOI: June
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Process Development of Low Fat Quarg Cheese Using Fat Replacer
DOI: December
| 10352 |
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
DOI: December
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