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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/8057
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dc.date.accessioned2023-08-17T05:18:29Z-
dc.date.available2023-08-17T05:18:29Z-
dc.date.issued2023-08-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://172.16.0.4:8085/heritage/handle/123456789/8057-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVolume-60;Number-8-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectDifferent stages of microbial community during the anaerobic digestion of food wasteen_US
dc.subjectMicrobial production of nutraceuticals: Metabolic engineering interventions in phenolic compounds, poly unsaturated fatty acids and carotenoids synthesisen_US
dc.subjectEdible insects as emerging food products-processing and product development perspectiveen_US
dc.subjectA critical review on valorization of food processing wastes and by-products for pullulan productionen_US
dc.subjectFlow of spore-forming bacteria between suppliers of dairy powders and users in some developing countries: challenges and perspectivesen_US
dc.subjectriglycerides of medium-chain fatty acids: a concise reviewen_US
dc.subjectEffect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentationen_US
dc.subjectEvaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peelsen_US
dc.subjectValorization of clove (Syzygium aromaticum) by-products as potential stored grain protectantsen_US
dc.subjectCookies and muffins containing biosurfactant: textural, physicochemical and sensory analysesen_US
dc.subjectEffect of the controlled fermented quinoa containing protective starter culture on technological characteristics of wheat bread supplemented with red lentilen_US
dc.subjectSensory characterization, acceptance, and stability studies on low calories fruit jelly candiesen_US
dc.subjectEvaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymesen_US
dc.subject"Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder"en_US
dc.subjectUtilization of different by-products to produce nutritionally rich gelled productsen_US
dc.subjectnrichment of green table olives by natural anthocyan ins during fermentationen_US
dc.subjectA natural blue colorant from butterfly pea (Clitoria ternatea) petals for traditional rice cookingen_US
dc.subjectGamma radiation processing for extending shelf-life and ensuring quality of minimally processed ready-to-eat onionsen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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