- Most Popular Articles
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 4449 |
Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits
DOI: June
| 4204 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 3514 |
| 3124 |
Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 2825 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 2764 |
Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits
DOI: December
| 2692 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 2637 |
Bioutilization of whey for ethanol production using yeast isolate
DOI: December
| 2632 |
Biopreservative activity of bacteriocin-producing lactic acid bacteria isolated from fermented green gram batter
DOI: December
| 2541 |
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 2474 |
| 2462 |
Essential oils constituents of kuwing oil from Irvingia gabonensis seeds ferment
DOI: December
| 2447 |
Bamboo Shoots: Composition, Nutritional Value, Therapeutic Role and Product Development for Value Addition
DOI: June
| 2277 |
Perceived social attitude towards role of women in rural dairy enterprise
DOI: December
| 2272 |
