Journal of Food Science & Technology

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Journal of Food Science & Technology

Archive

Volume: 8 Issue: 1 Volume: 7 Issue: 2 Volume: 7 Issue: 1 Volume: 6 Issue: 3 Volume: 6 Issue: 2 Volume: 6 Issue: 1 Volume: 5 Issue: 7 Volume: 5 Issue: 6 Volume: 5 Issue: 5 Volume: 5 Issue: 4 Volume: 5 Issue: 3 Volume: 5 Issue: 2 Volume: 5 Issue: 1 Volume: 4 Issue: 9 Volume: 4 Issue: 8 Volume: 4 Issue: 7 Volume: 4 Issue: 6 Volume: 4 Issue: 5 Volume: 4 Issue: 4 Volume: 4 Issue: 3 Volume: 4 Issue: 2 Volume: 4 Issue: 1 Volume: 3 Issue: 6 Volume: 3 Issue: 5 Volume: 3 Issue: 4 Volume: 3 Issue: 3 Volume: 3 Issue: 2 Volume: 3 Issue: 1 Volume: 2 Issue: 2 Volume: 2 Issue: 1 Volume: 1 Issue: 4 Volume: 1 Issue: 3 Volume: 1 Issue: 2 Volume: 1 Issue: 1

Journal of Food Science & Technology

ISSN: 2472-6419

Impact Factor: 1.343

VOLUME: 6 ISSUE: 1

Page Number: 293-324

Review DOI: 10.25177/JFST.6.1.RA.10742

Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications

Rajesh Kumar Singh 4165 Views 212 Likes 206 Downloads

Full Text ABSTRACT

page: 313- 324

Research DOI: 10.25177/JFST.6.1.RA.10730

Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties

Francesco Villani 6408 Views 443 Likes 314 Downloads

Full Text ABSTRACT

page: 299- 312

Research DOI: 10.25177/JFST.6.1.RA.10692

Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Children participating in the IDEFICS. Family Study

Che Henry Ngwa 6460 Views 344 Likes 236 Downloads

Full Text ABSTRACT

page: 293- 298

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Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications

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Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential