International Journal of Fermented Foods

Table of Contents

• RESEARCH ARTICLE

  Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health

  • Author: Sangita Ganguly, Latha Sabikhi, Ashish Kumar Singh
  • DOI: 10.30954/2321-712X.01.2021.1

• Functional Aspects and Potential Applications of Weissella Species in Food and Health

  • Author: Sreya Unnikrishnan, V. Sreeja
  • DOI: 10.30954/2321-712X.01.2021.2

• Substitution of Sucrose in Lassi by Tagatose as a Sweetener

  • Author: Akashamrut M. Patel, Subrota Hati, Bhavbhuti M. Mehta, K.D. Aparnathi
  • DOI: 10.30954/2321-712X.01.2021.3

• Technological Challenges for Future Probiotic Foods

  • Author: Meekha Mary Paul, N. Anand, Arun Raj, S.N. Raghavendra
  • DOI: 10.30954/2321-712X.01.2021.4

• β-Galactosidase: Application in Dairy and Food Industry

  • Author: Rakendhu Saji, Smitha Balakrishnan
  • DOI: 10.30954/2321-712X.01.2021.5

• EDITORIAL

  Editorial