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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

CONTENTS Vol. 9, No. 1, June 2019

DOI: June

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

Book Review

DOI: December

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

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