Results
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Process standardization of ready to cook instant kheer mixes by Kashyap, Anita | Guide: Parihar, P [ ]. Material type:  Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 KAS-P.
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Formulation and standardization of nutri rich noodles by Dwivedi, Hemraj | Guide: Tomar, A.K [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 DWI-F.
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Soy fortification in instant mangodi mix by Yadav, Swati | Guide: Singh, Alpana [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 YAD-S.
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Process standardization and development of low gluten cookies by Vishwakarma, Udaybeer | Guide: Khan, M.A [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 VIS-P.
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Optimization and formulation of nutri-rich snack food (Sev) by Patel, Surendra Kumar | Guide: Khan, M.A [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 PAT-O.
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Development and evaluation of sattu based on amarnath, ragi and oat by Mehra, Mayank | Guide: Kumar, Suman [ ]. Material type: Text Publication details: Jabalpur Department of Food Science & Technology 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 MEH-D.
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Development and Evaluation of Sugar Free Fruit Jam by Devre, Poonam | Guide: Upadhayay, Anubha [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Upadhayay, Anubha Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Development and Evaluation of Water Chestnut Products by Patel, Bhanu Pratap Singh | Guide: Tomar, A.K [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Tomar, A.K. Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Development and Evaluation of Composite Flour for Missi Roti/Chapati by Patil, Rakesh B | Guide: Kumar, Suman [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Kumar, Suman Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Process Standardization for Development of Ready to eat Chutney by Pawar, Ramesh | Guide: Pahihar, P [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Pahihar, P. Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Development and Quality Evaluation of Functional Bakery Products by Rajpur, Amrit Lal | Guide: Singh, Alpana [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Singh, Alpana Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Formulation and Development of Nutritious Sattu and its Evaluation by Singh, Pratap | Guide: Tomar, A.K [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Tomar, A.K. Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: No items available.
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Effect of Dehydration on Quality Attributes of Cauliflower by Thakre, Kanchan | Guide: Parihar, Pratibha [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Development and Evaluation of Nutraceutical Biscuits by Wagadre, Dilip | Guide: Kumar, S [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Kumar, S. Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Production and Utilization of Microbial Pigments in Processed Foods by Z Khan, Yousufzai Mushir | Guide: Rajput, L.P.S [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2009Dissertation note: Rajput, L.P.S. Department of Food Science & Technology, Jabalpur M.Sc. 2009 Availability: Items available for loan: 1 Call number: 664.
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Development, Optimization and Quality Evaluation of Flavored Tofu by Bisen, Narendar Kumar | Guide: Singh, Alpana [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2010Dissertation note: Singh, Alpana Department of Food Science & Technology, Jabalpur M.Sc. 2010 Availability: Items available for loan: 1 Call number: 664.
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