Journal of Food Science & Technology

ISSN: 2472-6419

Impact Factor: 1.265

VOLUME: 5 ISSUE: 3

198

Research DOI: 10.25177/JFST.5.3.RA.10632

Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

page: 136- 145
Research DOI: 10.25177/JFST.5.3.RA.10642

Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage

page: 125- 135

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