Assessment of Potential Probiotic Properties and Biotechnological Activities of Lactobacillus Strains Isolated from Traditional Algerian Fermented Wheat ELHAMOUM
Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product
Isolation and Characterization of the Mycofloral Diversity in Traditional Assamese Alcoholic Fermentation from India
Exploring Some Traditional Fermented Dairy Beverages of Global Importance: A Review
Probiotic Abilities of Lactobacillus spp. Isolated from Algerian Fermented Wheat ‘Hamoum’ intended to Use in Broiler Production
Economics of Subsistence Farming: A Comparative Analysis of Paddy-wheat and Maize-wheat Rotation Cropping System in Himachal Pradesh