- Most Popular Articles
An Overview on the Biological Production of Vinegar
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6321 |
Barley: A Cereal with Potential for Development of Functional Fermented Foods
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5998 |
Anaerobic Digestion Process for the Treatment of High Brix Distillery Spent Wash
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5928 |
Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health
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5691 |
Perspectives into probiotics- from phenotyping to pyrosequencing
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5602 |
Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview
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4906 |
Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta
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4902 |
Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods
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4778 |
Fermented Rice Beverage of Northeast India: A systematic review
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4735 |
Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products
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4564 |
Yogurt: A Nature’s Wonder for Mankind
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4469 |
Fermentative Production of nata-de-cashew from Calcium Alginate Incorporated Cashew Apple Juice Medium
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4429 |
Determination of In-Vitro Anticancer Activity and Short Chain Fatty Acids in Traditionally Fermented Millet Gruels
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4371 |
Guava (Psidium guavaja) – Properties and Trend in Functional Foods
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4333 |
Development of Functional Lassi (Stirred Indian Yoghurt) Supplemented with Beetroot (Beta vulgaris) Juice
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4241 |