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

DOI: December

7993

Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique

DOI: June

6407

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

DOI: December

5996

Some fermented foods and beverages of Nagaland, India

DOI: December

5784

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

DOI: December

5624

CONTENTS Vol. 9, No. 1, June 2019

DOI: June

5592

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

DOI: June

5509

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

DOI: December

5265

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

DOI: December

4992

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

DOI: December

4909

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

DOI: December

4876

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

DOI: December

4863

Process Development of Low Fat Quarg Cheese Using Fat Replacer

DOI: December

4850

Food Allergy: An Important Health Hazard

DOI: December

4757

Value Added Products from Lignocellulosic Agricultural Residues: An Overview

DOI: December

4751

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