ISSN : 2663-2187
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Strategies for Teaching Vocabulary Effectively to ESL Students: Identifying and Resolving Challenges : An Emperical Study
Volume 7 | Issue - 1 articles in press
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Perceiving the Self and Others: A Phenomenological Analysis of Character Consciousness in Anita Nair's Fiction
Volume 7 | Issue - 1 articles in press
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Soft Skills: The Catalyst for Critical Thinking in Engineering Education
Volume 7 | Issue - 1 articles in press
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A Comprehensive Framework for Exploring and Evaluating Learning Digital Resources in English Language Classrooms
Volume 7 | Issue - 1 articles in press
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EXPLORATION OF INDIGOFERA PROSTRATE AGAINST OXIDATIVE STRESS AND EVALUATION FOR NEUROPROTECTION IN CHEMICALLY INDUCED NEUROTOXIC RATS
Volume 7 | Issue - 1 articles in press
A Comprehensive Review on Survey on Lactic Acid Bacteria in Fermented Foods of West Bengal: Understanding Diversity and Functionality
Main Article Content
Abstract
The production of fermented foods is one of the oldest food processing technologies well known to mankind. In most cases, the procedures and knowledge associated with the manufacture of these food products were passed on from generation to generation within local communities, monasteries, and medieval farms.
