Asian Journal of Research in Chemistry

ISSN

0974-4150 (Online)
0974-4169 (Print)


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Effect of Microbial Fermentation and Processing on Nutritional and Antinutritional Properties of Selected Fermented Foods

Author(s): Amisha Somvanshi, Anjali Patel, Ruby Jalgaonwala

Email(s): r_jalgaonwala@yahoo.co.in

DOI: 10.5958/0974-4150.2017.00088.8

Address: Amisha Somvanshi, Anjali Patel, Ruby Jalgaonwala
Department of Microbiology, SRKI, Surat. Gujarat, India.
*Corresponding Author

Published In:   Volume - 10,      Issue - 4,     Year - 2017


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Cite this article:
Amisha Somvanshi, Anjali Patel, Ruby Jalgaonwala. Effect of Microbial Fermentation and Processing on Nutritional and Antinutritional Properties of Selected Fermented Foods. Asian J. Research Chem. 2017; 10(4):531-540. doi: 10.5958/0974-4150.2017.00088.8

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Asian Journal of Research in Chemistry (AJRC) is an international, peer-reviewed journal devoted to pure and applied chemistry..... Read more >>>

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DOI: 10.5958/0974-4150 

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Asian Journal of Research in Chemistry (AJRC) (ISSN: print-0974-4169, Online-0974-4150) is an international, peer-reviewed journal devoted to pure and applied chemistry. AJRC publishes Original Research Articles, Short Communications, Review Articles in all aspects of chemistry. Topics covered including the traditional areas of analytical, inorganic, organic, biochemistry, forensic, physical-theoretical chemistry as well as newer interdisciplinary areas such as agriculture, materials science, computational, medicine, spectroscopy, polymers, supramolecular, surface, chemical physics, biological, medicinal/ drugs, environmental and pharmaceutical chemistry.
The journal is published quarterly every year in last week of March, June, September and December. From January 2011, is monthly and shall be published every year in last week of Month.    
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