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  1. Home /
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  3. Vol. 2 No. 2 (2023): December, 2023

Vol. 2 No. 2 (2023): December, 2023

					View Vol. 2 No. 2 (2023): December, 2023
Published: 2023-12-31

Articles

  • Fermentation characteristics and bread baking attributes of bread dough fermented with glutinous rice

    Zhao Jie
    48-54
     233
    • pdf 141
  • Postbiotics and their application in food and nutrition: a perspective

    MERIH KIVANÇ
    55-57
     98
    • pdf 119
  • Impact of dietary supplementation of Carica papaya essential oil on the blood chemistry of broiler chickens

    Alagbe, J.O
    58-67
     451
    • pdf 172
  • Adult bone health and consumption of dairy-based products: a review

    Areej Saleem
    68-77
     215
    • pdf 146
  • Exploring medicinal plants and their nutraceuticals attributes from norther areas of Pakistan

    Ikram Ullah, Fei Chen
    78-92
     251
    • pdf 123
  • A comprehensive overview of probiotic and antimicrobial attributes of lactic acid bacteria commonly employed in the dairy industry

    Wasif Hussain, Atroba Asghar, Muhammad Umair Afzal, Tayyaba Mansoor Qureshi, Saher Shabbir
    93-105
     316
    • pdf 75
    • pdf 61

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