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An Overview on the Biological Production of Vinegar
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4289 |
Perspectives into probiotics- from phenotyping to pyrosequencing
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3817 |
Barley: A Cereal with Potential for Development of Functional Fermented Foods
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3012 |
Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta
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3003 |
Anaerobic Digestion Process for the Treatment of High Brix Distillery Spent Wash
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2966 |
Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods
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2943 |
Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview
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2729 |
Yogurt: A Nature’s Wonder for Mankind
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2561 |
Fermented Rice Beverage of Northeast India: A systematic review
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2560 |
Exploration of Lactobacillus fermentum MTCC 8711 Microencapsulation by spray drying for their use as probiotic
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2540 |
Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products
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2405 |
Antimicrobial activity of bioactive peptides derived from fermentation of soy milk by Lactobacillus plantarum C2 against common foodborne pathogens
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2357 |
Probiotic Characterization of Indigenous Lactic Strains using Foldscope and Development of Functional Yogurt
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2347 |
Contents Vol. 8, No. 1, June 2019
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‘Chubitchi’- The native fermented rice beverage of the garos’ of west garo hills, Meghalaya
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