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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/10969
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dc.date.accessioned2026-04-16T13:07:09Z-
dc.date.available2026-04-16T13:07:09Z-
dc.date.issued2025-12-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://localhost:80/xmlui/handle/123456789/10969-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-62;No.1 2-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectLeveraging insect-derived mulberry sericin for high-protein white bread: a case study on doughen_US
dc.subjectoptimization, techno-functional properties and sensory acceptabilityen_US
dc.subjectPhysiochemical property and structure of gelatin obtained from Chinese soft-shelled turtle carapace by three pretreatment methodsen_US
dc.subjectEffect of red rice nano-ftour of Monascus purpureus on the nutritional and cooking parameters of dried noodles at different drying temperaturesen_US
dc.subjectOptimization and characterization of nutrient-fortified milk beverages using conjoint analysis and response surface methodologyen_US
dc.subjectAssessment of GABA enrichment and probiotic potential in fermented okpeyeen_US
dc.subjectMontmorillonite nanoclay reinforced carboxymethyl cellulose/stearic acid modified TiO2 nanocomposites for food packaging applicationsen_US
dc.subjectColor intensity and antioxidant properties of honey produced from North Maharashtra, Indiaen_US
dc.subjectAssessment of fermented milk tablets containing Lacticaseibacillus paracasei SDl and Lacticaseibacillus rhamnosus SDll in postbiotic and live probiotic forms: an in vitro studyen_US
dc.subjectHigher proportions of hopped barley malt enhance antioxidant activity and phenolic compoundsen_US
dc.subjectComprehensive evaluation and characterization of antimicrobial based packaging filmen_US
dc.subjectMicroencapsulation of Lactobacillus acidophilus LA-832 and Bifidobacteriumlongum BL-101 by using sodium alginate and chitosan to improve the survival in simulated gastrointestinal conditionsen_US
dc.subjectIn-vitro evaluation of probiotics isolated from traditionally fermented South Indian rice varieties using earthen poten_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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