- Most Popular Articles
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 5367 |
Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits
DOI: June
| 4476 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 3993 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 3933 |
| 3773 |
Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review
DOI: December
| 3358 |
Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits
DOI: December
| 3246 |
Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 3224 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 3190 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 3054 |
Bioutilization of whey for ethanol production using yeast isolate
DOI: December
| 3048 |
Biopreservative activity of bacteriocin-producing lactic acid bacteria isolated from fermented green gram batter
DOI: December
| 2918 |
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 2876 |
| 2876 |
Essential oils constituents of kuwing oil from Irvingia gabonensis seeds ferment
DOI: December
| 2858 |
