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

DOI: December

9772

Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique

DOI: June

9196

Some fermented foods and beverages of Nagaland, India

DOI: December

8152

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

DOI: December

7988

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

DOI: December

7879

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

DOI: December

7497

Effect of Edible Coating on the Storage Behaviour of Sapota (Achras sapota L.) var. Cricket Ball

DOI: June

7434

Fruit and Vegetable Processing Waste Management – An Overview

DOI: December

7311

Process Development of Low Fat Quarg Cheese Using Fat Replacer

DOI: December

7252

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

DOI: December

7245

CONTENTS Vol. 9, No. 1, June 2019

DOI: June

7164

Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine

DOI: December

7149

Food Allergy: An Important Health Hazard

DOI: December

7079

Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce

DOI: December

7018

Value Added Products from Lignocellulosic Agricultural Residues: An Overview

DOI: December

6995

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