Results
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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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Studies on Preparation of Toffees From Mahua Flower by Dhote, Rajendra Kumar | Guide: Shukla, S.S [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2010Dissertation note: Shukla, S.S. Department of Food Science & Technology, Jabalpur M.Sc. 2010 Availability: Items available for loan: 1 Call number: 664.
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Formulation and Development of Low Cost Supplementary Foods for Children by Ingle Murlidhar Pralhad | Guide: Kumar, Sunam [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2010Dissertation note: Kumar, Sunam Department of Food Science & Technology, Jabalpur M.Sc. 2010 Availability: Items available for loan: 1 Call number: 664.
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Formulation, Development and Nutritional Evaluation of Paushtik Atta by Kadu, Prabhakar Rao | Guide: Kumar, Sunam [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2010Dissertation note: Kumar, Sunam Department of Food Science & Technology, Jabalpur M.Sc. 2010 Availability: Items available for loan: 1 Call number: 664.
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Low Cost Production Technology of Microbial Pigments for Incorporation in Food Products by Parihar, Rajendra Singh | Guide: Rajput, L.P.S [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2010Dissertation note: Rajput, L.P.S. Department of Food Science & Technology, Jabalpur M.Sc. 2010 Availability: Items available for loan: 1 Call number: 664.
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Process Standardization of Sugar Free Aonla Candy by Patil, Jayant S | Guide: Parihar, Pratibha [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2010Dissertation note: Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2010 Availability: Items available for loan: 1 Call number: 664.
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Effect of Edible Coating to Extend the Shelf-Life of Guava Fruits by Verma, Amrita | Guide: Parihar, Pratibha [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2010Dissertation note: Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2010 Availability: Items available for loan: 1 Call number: 664.
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Development and Evaluation of Besan made from Chickpea, Soybean and Field Pea (Batri) by Dubey, Viendra Kumar | Guide: Tomar, Ajay Kumar [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2011Dissertation note: Tomar, Ajay Kumar Department of Food Science & Technology, Jabalpur M.Sc. 2011 Availability: Items available for loan: 1 Call number: 664.
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Evaluation of Some Sorghum (Sorghum bicolor (L.)) Varieties for Popping Characteristics by Khanderao, Kulkarni Rupesh | Guide: Parihar, Pratibha [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Jabalpur Department of Food Science & Technology 2011Dissertation note: Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2011 Availability: Items available for loan: 1 Call number: 664.
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