- Most Popular Articles
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 10716 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 10705 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 10468 |
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 10354 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 10023 |
Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits
DOI: December
| 9610 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 8912 |
Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review
DOI: December
| 8695 |
Effect of Edible Coating on the Storage Behaviour of Sapota (Achras sapota L.) var. Cricket Ball
DOI: June
| 8545 |
| 8499 |
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
DOI: December
| 8418 |
Process Development of Low Fat Quarg Cheese Using Fat Replacer
DOI: December
| 8371 |
Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 8318 |
| 8182 |
| 8095 |
