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Environmental Ethics (Encyclopaedia of Environmenttal Pollution Agriculture & Hazards)

By: Shrivastava A.KMaterial type: Text

TextLanguage: English Publication details: New Delhi APH Publishing Corporation 2004Description: PrintISBN: 8176485977

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Holdings
Item type	Current library	Call number	Status	Notes	Barcode
General Books	Central Library	SHR (Browse shelf(Opens below))	Available	TEACHER REFERENCE	TR71841
General Books	Central Library	SHR (Browse shelf(Opens below))	Available	TEACHER REFERENCE	TR71842
General Books	Central Library		Available		71841

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1 Formulation and development of nutri-rich ragi (Eleusin coracana L.) food products
by Goswami, Priyanka
2 Standardization of instant chakli using kutki and different pulses
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3 Formulation and development of instant traditional food mix based on millets
by Roopa, S S
4 Development and evaluation of ready to drink malted milk powder from ragi (Eleucine coracana)
by Rathour, Suneel Kumar
5 Formulation and quality evaluation of composite flour for missi roti
by Shrinag, Bharti
6 Optimization of process temperature and brine concentration for canning of baby corn
by Kori, Sachin
7 Process standardization of ready to cook instant kheer mixes
by Kashyap, Anita
8 Formulation and standardization of nutri rich noodles
by Dwivedi, Hemraj
9 Optimization of process temperature and brine concentration for canning of sweet and baby corn
by Sekwadiya, Narayan
10 Soy fortification in instant mangodi mix
by Yadav, Swati
11 Process standardization and development of low gluten cookies
by Vishwakarma, Udaybeer
12 Optimization and formulation of nutri-rich snack food (Sev)
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13 Development and evaluation of sattu based on amarnath, ragi and oat
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14 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)
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15 Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat
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16 Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour
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18 Study on processing and quality characteristics of pasta based on amaranth grain flour
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20 Screening of indigenous rice germplasm for quality traits
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