International Journal of Food and Fermentation Technology

Table of Contents

• RESEARCH ARTICLE

  Development of Dehydrated Ripe Jackfruit Bulbs Based Cup Cake

  • Author: Swapnil Sunil Kadam, Shrikant Baslingappa Swami
  • DOI: 10.30954/2277-9396.02.2023.1

• Preservation of Snow Ball Tender Coconut

  • Author: Prasad Pandurang Bavkar, Dnyaneshwar Ganpat Jadhav, Shrikant Baslingappa Swami
  • DOI: 10.30954/2277-9396.02.2023.2

• Effect of Particle Size and Temperature of Soaking on Water Extraction of Kokum Rind Powder

  • Author: Jidnyasa Natwar Solanki, Shrikant Baslingappa Swami
  • DOI: 10.30954/2277-9396.02.2023.3

• Development of Shelf-Stable Instant Savoury Sponge Cake (Dhokla)

  • Author: Ananthan Padmashree, Thimma Govindaraj, Gopal Kumar Sharma, Dadasaheb Dattatraya Wadikar, Anil Dutt Semwal
  • DOI: 10.30954/2277-9396.02.2023.4

• Effect of different Pretreatments on Physic-chemical Properties of Cucumber Chips Fried in different Oils

  • Author: Awadhesh Kumar Yadav, Suresh Chandra, Deepali Mudgal, Pawan Kumar, Amit Kumar
  • DOI: 10.30954/2277-9396.02.2023.5

• Comparative Study of Effect of different Processing Method on Preservation of Lime-flavored Dragon Fruit Juice

  • Author: Dharmendrakumar Patel, Suresh Bhise
  • DOI: 10.30954/2277-9396.02.2023.6

• REVIEW ARTICLE

  Paneer - Unripe Variety of Soft Cheese-A Review

  • Author: Prashant Tanhaji Satpute, Shrikant Baslingappa Swami
  • DOI: 10.30954/2277-9396.02.2023.7

• Edible Film – Sources, Application and Properties: A Review

  • Author: Sagar Nagnath Hundekari, Shrikant Baslingappa Swami
  • DOI: 10.30954/2277-9396.02.2023.8

• Tuber Crop Starches Importance, Properties and Applications: Review

  • Author: Sagar Nagnath Hundekari, Shrikant Baslingappa Swami
  • DOI: 10.30954/2277-9396.02.2023.9

• Pectin, Sources and its Food and Pharmaceuticals Applications: An Overall Review

  • Author: Pranabadevi Babasaheb Sontakke, Shrikant Baslingappa Swami, Suhas Zambre, K.V. Venkatesh, S.B. Patange, I.L. Pardeshi
  • DOI: 10.30954/2277-9396.02.2023.10