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Studies on Set Yoghurt made from Pure Cow and Buffalo Milk using mixed Culture Type T and Type TL(S.Thermophillus and L.bulagaricus)

by Sahu, Manju Lata | Guide: Pandey, Sheela.

Material type: Text Text Publication details: Jabalpur J.N.K.V.V. 2006Dissertation note: M.Sc.(Food Science and Technology) Availability: Items available for loan: 1 Call number: 664 SAH-S.

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Development and Evaluation of Fermented Fruit Juice from Ripened Banana

by Parwar, Sudhir | Guide: Shukla, S.S.

Material type: Text Text Publication details: Jabalpur J.N.K.V.V. 1999Dissertation note: M.Sc.(Food Science and Technology) Availability: Items available for loan: 1 Call number: 664 PAR-D.

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Optimization of Process Parameters for Extration & Clarification of Stevia Juice by Membrane Technology

by Verma, Abhishek | Guide: Shukla, S.S.

Material type: Text Text Publication details: Jabalpur J.N.K.V.V. 2009Dissertation note: M.Sc.(Food Science and Technology) Availability: Items available for loan: 1 Call number: 664 VER-O.

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Studies on the Feasibility of Ragi Flour as A Substrate for Microbial Production of Amylolytic Enzyme

by Sharma, Alpana | Guide: Gupta, O.P.

Material type: Text Text Publication details: Jabalpur J.N.K.V.V. 2001Dissertation note: M.Sc.(Food Science and Technology) Availability: Items available for loan: 1 Call number: 664 SHA-S.

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Studies on shelf life extension of sugarcane juice

by Dohre, Shekhar Gautam | Guide: Shukla, S.S.

Material type: Text Text Publication details: Jabalpur JNKVV 2018Dissertation note: M.Sc. (Food Science& Technology) Availability: Items available for loan: 1 Call number: 664 DOH-S.

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Optimization of processing variables for dehydration of chickpea leaves

by Chaturvedi, Pooja | Guide: Parihar, Partibha.

Material type: Text Text Publication details: Jabalpur JNKVV 2018Dissertation note: M.Sc.(Food Science& Technology) Availability: Items available for loan: 1 Call number: 664 CHA-O.

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Standardization of malt preparation process from barnyard millet and its quality evaluation

by Bala, Akash | Guide: Rajput, L.P.S.

Material type: Text Text Publication details: Jabalpur JNKVV 2018Dissertation note: M.Sc.(Food Science& Technology) Availability: Items available for loan: 1 Call number: 664 BAL-S.

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Development and evaluation of composite sprout flour mix with cereals and pulse

by Bansal, Bharat | Guide: Pandey, Sheela.

Material type: Text Text Publication details: Jabalpur JNKVV 2018Dissertation note: M.Sc. (Food Science& Technology) Availability: Items available for loan: 1 Call number: 664 BAN-D.

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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 Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 RAJ-O.

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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 Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 RAS-E.

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Development and evaluation of burger buns from ragi and moringa leaf powder

by Boria, Aaradhna | Gaur, Shashi.

Material type: Text Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 BOR-D.

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Study on processing and quality characteristics of pasta based on amaranth grain flour

by Patel, Priyanka | Bajpai, Deepali.

Material type: Text Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 PAT-S.

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Study the effect of deep fat frying and air frying on quality of low fat french fries from potato varieties

by Joundhlekar, Roshni | Singh, Alpana.

Material type: Text Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 JOU-S.

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