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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

CONTENTS Vol. 9, No. 1, June 2019

DOI: June

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

Book Review

DOI: December

2876

Essential oils constituents of kuwing oil from Irvingia gabonensis seeds ferment

DOI: December

2858

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