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International Journal of Fermented Foods
Year 2012, Volume-1, Issue-1 (December)
Print ISSN : 2319-3549 Table of contents Editorial Baboo M. Nair Review Paper Methods for isolation, characterization and identification of probiotic bacteria to be used in functional foods Ami Patel, J.B. Prajapati, Baboo M. Nair Production of organic acids, titratable acidity and pH-development during fermentation of cereal flours Peter Sahlin, Baboo M. Nair Fermentation dynamics of probiotic Lactobacillus acidophilus NCDC-13 in a composite dairy-cereal substrate Sangita Ganguly, Latha Sabikhi Impact of alginate-chitosan encapsulated Flavourzyme on peptide and amino acid profiles in Cheddar cheese Kavya Anjani, Kasipathy Kailasapathy, Michael Phillips Effect of fermentation on the growth of Escherichia coli - NG7C in gruels made from whole grain flours of wheat and tef Apiradee Wangsakan, Baboo M. Nair Preparation of blended low alcoholic beverages from under-utilized millets with zero waste processing methods Pratima Khandelwal, R.S. Upendra, U. Kavana, S. Sahithya, Sateesh Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods Ami Patel, Cecilia Lindström, Arti Patel, J. B. Prajapati, Olle Holst Top |
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