Please use this identifier to cite or link to this item:
http://localhost:80/xmlui/handle/123456789/10969| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Leveraging insect-derived mulberry sericin for high-protein white bread: a case study on dough optimization, techno-functional properties and sensory acceptability Physiochemical property and structure of gelatin obtained from Chinese soft-shelled turtle carapace by three pretreatment methods Effect of red rice nano-ftour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperatures Optimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodology Assessment of GABA enrichment and probiotic potential in fermented okpeye Montmorillonite nanoclay reinforced carboxymethyl cellulose/stearic acid modified TiO2 nanocomposites for food packaging applications Color intensity and antioxidant properties of honey produced from North Maharashtra, India Assessment of fermented milk tablets containing Lacticaseibacillus paracasei SDl and Lacticaseibacillus rhamnosus SDll in postbiotic and live probiotic forms: an in vitro study Higher proportions of hopped barley malt enhance antioxidant activity and phenolic compounds Comprehensive evaluation and characterization of antimicrobial based packaging film Microencapsulation of Lactobacillus acidophilus LA-832 and Bifidobacteriumlongum BL-101 by using sodium alginate and chitosan to improve the survival in simulated gastrointestinal conditions In-vitro evaluation of probiotics isolated from traditionally fermented South Indian rice varieties using earthen pot |
| Issue Date: | Dec-2025 |
| Publisher: | Springer |
| Series/Report no.: | Vol-62;No.1 2 |
| URI: | http://localhost:80/xmlui/handle/123456789/10969 |
| ISSN: | 0022-1155 |
| Appears in Collections: | Alerting of New Journals (BT) |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-December-2025 (2)(pdfgear.com).pdf | 259.25 kB | Adobe PDF | View/Open |
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