- Most Popular Articles
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 13942 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 12489 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 11840 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 11167 |
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 10783 |
Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits
DOI: December
| 10490 |
Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 9848 |
Bioutilization of whey for ethanol production using yeast isolate
DOI: December
| 9627 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 9512 |
| 9234 |
Effect of Edible Coating on the Storage Behaviour of Sapota (Achras sapota L.) var. Cricket Ball
DOI: June
| 9230 |
Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review
DOI: December
| 9117 |
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
DOI: December
| 8967 |
Process Development of Low Fat Quarg Cheese Using Fat Replacer
DOI: December
| 8943 |
| 8819 |
