Results of search for 'ccl=su:"Food Science " and su-to:FOOD SCIENCE and su-to:Food Science and Technology'

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		No cover image available No cover image available Development and evaluation of composite sprout flour mix with cereals and pulse by Bansal, Bharat \| Guide: Pandey, Sheela. Material type: Text Publication details: Jabalpur JNKVV 2018Dissertation note: M.Sc. (Food Science& Technology) Availability: Items available for loan: 1 Call number: 664 BAN-D. Place hold Add to cart (remove)

		Objective food science & technology by Mudgil, Deepak \| Mudgil, Shweta barak. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Jodhpur ; Scientific Publishers ( India) ; 2019Availability: Items available for loan: 5 . Items available for reference: Not For Loan (1) . Place hold Add to cart (remove)

		Objective food science & technology by Mudgil, Deepak \| Mudgil, Shweta barak. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Jodhpur ; Scientific Publishers ( India) ; 2019Availability: Items available for loan: 4 , 1 Call number: 664 MUD-O. Place hold Add to cart (remove)

		Objective food science & technology by Mudgil, Deepak \| Mudgil, Shweta barak. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Jodhpur ; Scientific Publishers ( India) ; 2019Availability: Items available for loan: 4 , 1 Call number: 664 MUD-O. Place hold Add to cart (remove)

		Objective food science & technology by Mudgil, Deepak \| Mudgil, Shweta barak. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Jodhpur ; Scientific Publishers ( India) ; 2019Availability: Items available for loan: 4 , 1 Call number: 664 MUD-O. Place hold Add to cart (remove)

		Objective food science & technology by Mudgil, Deepak \| Mudgil, Shweta barak. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Jodhpur ; Scientific Publishers ( India) ; 2019Availability: Items available for loan: 4 , 1 Call number: 664 MUD-O. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 5 . Items available for reference: Not For Loan (1) . Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 5 . Items available for reference: Not For Loan (1) . Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Fundamentals of food science technology processing and preservation by Jain, N.K. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi ; Cyber Tech Publication ; 2011Availability: Items available for loan: 4 , 1 Call number: 664.024 JAI-F. Place hold Add to cart (remove)

		Food processing technology Principles and practice by Fellows, P.J. Edition: 4th ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Amsterdam ; ELSEVIER Woodheal Publishing ; 2017Availability: Items available for loan: 5 . Items available for reference: Not For Loan (1) . Place hold Add to cart (remove)

		No cover image available No cover image available Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat by Rajput, Ishita \| Shukla, S.S. Material type: Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 RAJ-O. Place hold Add to cart (remove)

		No cover image available No cover image available Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour by Rashmitha,Vardhellly \| Thakur, R.S. Material type: Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 RAS-E. Place hold Add to cart (remove)

		No cover image available No cover image available Development and evaluation of burger buns from ragi and moringa leaf powder by Boria, Aaradhna \| Gaur, Shashi. Material type: Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 BOR-D. Place hold Add to cart (remove)

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Your search returned 208 results.