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Optimization of levels of banking ingredients for production of buns from barley and wheat flour

by Sahu, Sudeep | Shukla, S.S.

Material type: Text Text Publication details: Jabalpur JNKVV 2020Dissertation note: M.Sc.(Food Technology) Availability: Items available for loan: 1 Call number: 664 SAH-O.

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Development of evaluation of spray dried custard apple powder

by Robinson, Sameeksha | Parihar, Pratibha.

Material type: Text Text Publication details: Jabalpur JNKVV 2020Dissertation note: M.Sc.(Food Technology) Availability: Items available for loan: 1 Call number: 664 ROB-D.

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Effect of different processing methods on nutritional quality of quinoa

by Kumar, Mahendra | Singh, Alpana.

Material type: Text Text Publication details: Jabalpur JNKVV 2020Dissertation note: M.Sc.(Food Technology) Availability: Items available for loan: 1 Call number: 664 KUM-E.

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Formulaion and optimization of nutri rich food products from flax seeds

by Wathrey, Shraddha | Upadhyay, Anubha.

Material type: Text Text Publication details: Jabalpur JNKVV 2020Dissertation note: M.Sc.(Food Technology) Availability: Items available for loan: 1 Call number: 664 WAT-F.

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Formulation and evaluation of low gluten vermicelli using quinoa

by Sharma, Madhvi | Singh, Alpana.

Material type: Text Text Publication details: Jabalpur JNKVV 2020Dissertation note: M.Sc.(Food Technology) Availability: Items available for loan: 1 Call number: 664 SHA-F.

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Development and quality evaluation of spray dried beetroot powder

by Nagar, Bajrang | Khan, M.A.

Material type: Text Text Publication details: Jabalpur JNKVV 2020Dissertation note: M.Sc.(Food Technology) Availability: Items available for loan: 1 Call number: 664 NAG-D.

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Food process engineering and technology

by Pare, Akash | Mandhyan, B.L.

Material type: Text Text Publication details: New Delhi NIPA 2011Availability: Items available for loan: 2 Call number: 664 PAR-F, ...

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