- Most Popular Articles
Indigenous Fermented Food Products of Eastern and Western Himalayan Region: A review
DOI: December
| 8159 |
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
DOI: June
| 6540 |
Recent Advances in Preparation and Functional Properties of Smoothie as Food: A Review
DOI: December
| 6082 |
Some fermented foods and beverages of Nagaland, India
DOI: December
| 5899 |
Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria
DOI: December
| 5730 |
| 5650 |
Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits
DOI: June
| 5557 |
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
DOI: December
| 5369 |
Comparative study of the efficacy of fungal and diastase induced fermentation of cassava effluents in production of ethanol
DOI: December
| 5086 |
Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce
DOI: December
| 5001 |
Effect of addition of Sodium Benzoate on the fermentation behaviour, physico-chemical and sensory qualities of plum wine
DOI: December
| 4977 |
Assessment of genetic divergence in Finger millet [Eleusine coracana (L.) Gaertn.] for yield and yield contributing traits
DOI: December
| 4976 |
Process Development of Low Fat Quarg Cheese Using Fat Replacer
DOI: December
| 4959 |
Value Added Products from Lignocellulosic Agricultural Residues: An Overview
DOI: December
| 4865 |
| 4855 |
