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Shodhganga
: a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Shodhganga@INFLIBNET
Bundelkhand University
Institute of Food Science & Technology : [8]
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Collection's Items (Sorted by Upload Date in Descending order): 1 to 8 of 8
Upload Date
Title
Researcher
Guide(s)
6-Sep-2022
Standardization of Pasta Formulation with Functionally Bioactive Ingredients or Components
Namrata
Kumar, Shiv
27-Jun-2018
Development of fortified pasta products by using functional ingredients
Trivedi Pragya
Shiv Kumar
4-Feb-2014
Bio conversion processing of oilseeds commercial application and aqueous extraction of sesame seeds
Kumar, Shiv
Sharma, R C
29-Oct-2013
Incorporation of makhana flour in wheat flour to develop value added biscuits
Shankar, Mamta
Singh, Dheer
22-Oct-2013
Incorporation of Low Value Cereals of Bundelkhand Region In Bread
Shubhangi
Singh, Dheer
21-Oct-2013
Oleresin Extraction and Product Development from Wood Apple
Jha, Abhilasha
Bhatt, Devendra Kumar
3-Oct-2013
Influence of processing parameters on extrusion cooked ready -to-eat snack from millet and pulse-brokens blends
Chakraborty, Subir Kumar
Singh, Daya S
;
Singh, Dheer
12-Sep-2013
Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality
Hemalatha, M S
Paramahans, V Salimath
Collection's Items (Sorted by Upload Date in Descending order): 1 to 8 of 8
Discover
Keyword
2
wheat flour
1
Aqueous extraction
1
Bio conversion
1
biscuits
1
Engineering
1
Engineering and Technology
1
Engineering Multidisciplinary
1
enzymes
1
Food Science
1
Food science
.
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Year Completed
1
2020 - 2021
2
2010 - 2019
3
2002 - 2009
Language
8
English