International Journal of Fermented Foods

Table of Contents

• RESEARCH ARTICLE

  Textural, sensory and Physico-Chemical changes in Dahi made using eps and Non-EPS producing cultures during storage

  • Author: Geeta V Chaudhary, V. Sreeja, J.B. Prajapati
  • DOI: 10.30954/2321-712X.01.2018.1

• Effect of processing methods on nutritional and Anti-Nutritional value of amaranth grain; and potential future application of amaranth grain in injera making

  • Author: Addisu S. Chemeda, Negussie F. Bussa
  • DOI: 10.30954/2321-712X.01.2018.2

• Food derived bioactive peptides and its application on health benefits

  • Author: Divyang Solanki, Subrota Hati
  • DOI: 10.30954/2321-712X.01.2018.3

• Storage study of Pre-Cooked and Post-Cooked Tungrymbai (Fermented soy food of khasi hills, Meghalaya)

  • Author: Bethsheba Basaiawmoit, Birendra Kumar Mishra
  • DOI: 10.30954/2321-712X.01.2018.4

• Antibacterial activity of indigenous fermented rice beverage of West Garo Hills, Meghalaya, India

  • Author: N. Bala Murugan, B.K. Mishra, B. Paul
  • DOI: 10.30954/2321-712X.01.2018.5

• Development of fermented dairy products from lactic acid bacterial biomass grown in whey based medium

  • Author: S.R. Macwan, B.K. Dabhi, S.C. Parmar, S. Hati, S. Prajapatiw, K.D. Aparnathi
  • DOI: 10.30954/2321-712X.01.2018.6

• Fermented dairy products as zinc fortification vehicle

  • Author: Santosh Kumar Mishra, Ramandeep Kaur, K.K. Mishra
  • DOI: 10.30954/2321-712X.01.2018.7