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1	Studies on the use of edible coatings to extend the shelf life of fresh fruits and vegetables
2	Studies on the antimicrobial properties of some common Indian spices for the preservation of fruits and vegetables
Language:	English
3	Influence of lactic cultures on the stability of minced mutton
4	Process optimization and characterization of partially hydrolyzed guar gum as a source of dietary fiber
Language:	English
5	Isolation and characterization of wheat glutenins in relation to bread quality
6	Isolation and characterization of wheat gluten proteins
Language:	English
7	Molecular and physicochemical basis of biscuit making quality of commercial wheat varieties
8	Application of microwave technology in the development of restructured fish products
Language:	English
9	Technological characterisation of indian wheast for end us quality
10	Technological Charactersistion of Indian Wheats for end use quality
Language:	English
11	Development and nutritional evaluation of mushroom based foods
12	Isolation and characterisation of wheat gluten proteins
Language:	English
13	In vitro regeneration and quantification of tylophorine and other secondary metabolites in tylophora indica
14	Molecular characterization and genetic divergence in asparagus (asparagus racemosus willd)using molecular markers
Language:	English
15	In vitro regeneration and quantification of tylophorine and other secondary metabolites in tylophora indica
16	Studies on genetic modification of lignin biosynthesis pathway in poplars for low lignin content
Language:	English
17	Molecular and functional characterization of wheat varieties for flat bread chapatti quality
18	Isolation and characterization of rice starch and proteins
Language:	Arabic
19	Development and evaluation of nutraceutical bakery products
20	Study of new communication technologies in media, convergence- access and application: a study of Haryana
Language:	English