International Journal of Fermented Foods

Table of Contents

• RESEARCH ARTICLE

  Interaction Effect of Starter Cultures, Forms and Rates of Finger Millet flour on Quality Parameters of Finger Millet Enriched Probiotic Fermented Milk

  • Author: Aijaz Shaikh, V. Sreeja
  • DOI: 10.30954/2321-712X.12.2018.1

• Development of Cheddar Cheese Whey based Growth Medium for Lactobacillus helveticus MTCC 5463

  • Author: S.R. Macwan, B.K. Dabhi, S.C. Parmar, S. Hati, J.B. Prajapati, K.D. Aparnathi
  • DOI: 10.30954/2321-712X.12.2018.2

• Nutritional Quality of Rice Based Noodles Supplemented with Germinated Chickpea Flour

  • Author: Sajad Ahmad Sofi, Jagmohan Singh, Isha Gupta, Meenu Rani
  • DOI: 10.30954/2321-712X.12.2018.3

• Probiotic Properties of Lactobacillus plantarum

  • Author: Aditya Chaudhary, Baljeet Singh Saharan
  • DOI: 10.30954/2321-712X.12.2018.4

• Salt Induced Variation on the Bioactive Components of Fermented Oil Bean (Pentaclethra macrophylla Benth) Seeds

  • Author: Reginald C. Ohiri, Celestina U. Nwosu
  • DOI: 10.30954/2321-712X.12.2018.5

• Buttermilk: An Unrevealed Nutraceutical

  • Author: Nishit Chaudhari, Smitha Balakrishnan, A.M. Patel
  • DOI: 10.30954/2321-712X.12.2018.6

• Development of Health Functional Wine produced from Emblica officinalis and Phyllanthus niruri and a Comparative Study of them over Commercial Wine

  • Author: A. Sarkar, A. Singhal
  • DOI: 10.30954/2321-712X.12.2018.7

• Oxalate Degradation Potential of Lactic Acid Bacteria Isolated from Traditional Fermented Milk Products, Human Vagina and Human Faecal Matter

  • Author: V. Sreeja, Khushbu Patel, Jashbhai B Prajapati
  • DOI: 10.30954/2321-712X.12.2018.8

• EDITORIAL

  Editorial