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

DOI: December

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Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique

DOI: June

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

DOI: December

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Some fermented foods and beverages of Nagaland, India

DOI: December

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

DOI: December

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

DOI: December

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

DOI: December

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Process Development of Low Fat Quarg Cheese Using Fat Replacer

DOI: December

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Fruit and Vegetable Processing Waste Management – An Overview

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

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Anti-Nutritional Factors in Food and Plant Crops

DOI: December

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Food Allergy: An Important Health Hazard

DOI: December

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

DOI: December

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Value Added Products from Lignocellulosic Agricultural Residues: An Overview

DOI: December

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