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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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Screening of indigenous rice germplasm for quality traits

by Tarafdar, Pallav | Upadhyay, Anubha.

Material type: Text Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 TAR-S.

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Study on nutritional and quality characteristics of Niger fortified cookies

by Maravi, Archana | Bajpai, Deepali.

Material type: Text Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 MAR-S.

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Evaluation of promising wheat varieties for dough Rheological properties and quality traits

by Aruna, Kota | Thakur, R.S.

Material type: Text Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 ARU-E.

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Evaluation of nutritional and parching quality of different chickpea cultivars of JNKVV

by Rajpoot, Vivek Singh | Khan, M.A.

Material type: Text Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 RAJ-E.

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Development and nutritional evaluation of wheat and barley composite flour cookies using response surface methodology

by Patel, Ramcharan | Gour, Shashi.

Material type: Text Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 PAT-D.

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Development and evaluation of malted sorghum and finger millet flakes ( Poha)

by Gupta, Kiran | Shukla, S.S.

Material type: Text Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 GUP-D.

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