1. Shodhganga@INFLIBNET
  2. Bundelkhand University

Institute of Food Science & Technology : [8] Collection home page

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Collection's Items (Sorted by Upload Date in Descending order): 1 to 8 of 8
Upload DateTitleResearcherGuide(s)
6-Sep-2022Standardization of Pasta Formulation with Functionally Bioactive Ingredients or ComponentsNamrataKumar, Shiv
27-Jun-2018Development of fortified pasta products by using functional ingredientsTrivedi PragyaShiv Kumar
4-Feb-2014Bio conversion processing of oilseeds commercial application and aqueous extraction of sesame seedsKumar, ShivSharma, R C
29-Oct-2013Incorporation of makhana flour in wheat flour to develop value added biscuitsShankar, MamtaSingh, Dheer
22-Oct-2013Incorporation of Low Value Cereals of Bundelkhand Region In BreadShubhangiSingh, Dheer
21-Oct-2013Oleresin Extraction and Product Development from Wood AppleJha, AbhilashaBhatt, Devendra Kumar
3-Oct-2013Influence of processing parameters on extrusion cooked ready -to-eat snack from millet and pulse-brokens blendsChakraborty, Subir KumarSingh, Daya S; Singh, Dheer
12-Sep-2013Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional qualityHemalatha, M SParamahans, V Salimath
Collection's Items (Sorted by Upload Date in Descending order): 1 to 8 of 8

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