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FERTILIZERS AND FOOD PRODUCTION

By: H BRAUNMaterial type: Text

TextLanguage: English Publication details: ROME FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS 1900Description: 111 PrintSubject(s): FERTILIZERS AND FOOD PRODUCTION

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Item type	Current library	Call number	Status	Notes	Date due	Barcode
Journals	Central Library		Not for loan	BACK VOLUME		69122

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41 Formulation and Development of Soy Fortified Warries and Their Quality Evaluation
by Joshi, Lokesh Kumar
42 Process Standardization and Quality Evaluation of Millet Fortified Papad
by Khan, Afsharika Azmi
43 Studies on the Nutrition Manner and Nutritional Status of Pre-School Children in Tribal Area of M.P.
by Lodhi, Roop Singh
44 Suitability of Sorghum (Sorghum bicolor (L) Monech) and Bajara
by Mahalley, Bhavana
45 Development of Instant Idli Mix Using Kodo Millet (Paspalum scrobiculatum L.)
by Ohariya, Pradeep
46 Optimization of Process Temperature and Brine Concentration for Canning of Desi and Kabuli Type Chickpea
by Patil, Milind Madhavrao
47 Development of Nutritious Warries and Their Quality Evaluation
by Sahu, Damendra Kumar
48 Formulation of Nutritious Mixes for Development of Dhokla and their Quality Evaluation
by Sanghi, Anushul
49 Optimization of Processing Variables for the Development of High Fiber Pizza Base
by Thakur, Dinesh Kumar
50 Process standardization of ready to cook instant kheer mixes
by Kashyap, Anita
51 Formulation and standardization of nutri rich noodles
by Dwivedi, Hemraj
52 Optimization of process temperature and brine concentration for canning of sweet and baby corn
by Sekwadiya, Narayan
53 Soy fortification in instant mangodi mix
by Yadav, Swati
54 Process standardization and development of low gluten cookies
by Vishwakarma, Udaybeer
55 Optimization and formulation of nutri-rich snack food (Sev)
by Patel, Surendra Kumar
56 Development and evaluation of sattu based on amarnath, ragi and oat
by Mehra, Mayank
57 Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)
by Godse, Shriram Nivruti
58 Development and evaluation of ready to drink malted milk powder from ragi (Eleucine coracana)
by Rathour, Suneel Kumar
59 Formulation and quality evaluation of composite flour for missi roti
by Shrinag, Bharti
60 Optimization of process temperature and brine concentration for canning of baby corn
by Kori, Sachin