Studies on the development of alternative flours and meals for cereal based foods
Antioxidant properties of cereal brans and their potential food applications
Optimized design of suitable packages for shelf life extension of fresh baby corn (Zea mays L.)
Tenderization of culled poultry meat
Drying behivour and storage stability of promising genotypes of garden pea(Pisam sativum L)
Studies on the effect of hydrocolloids on the quality of juice and beverages from kinnow
Studies on the effect of emulsifiers and stabilizers on the rheological characteristics and sensory quality of plain ice cream
To study of effect to thickners and other ingradients on quality and shelf life of gravy bases
Studies on the isolated characterisation and Utilisation of starch flour from per
Studies on the isolation characterisation and utilisation of starch flour from pea
Processing of legumes and their use in bakery pasta and extruded products
Studies on the dehydration of tomato and its use for culinary purpose
Studies on the preparation and utilization of fermented whey protein concentrate and permeate from feta cheese whey
Techno economic development of value added nutritional extruded product from insants free flowing potato flour for children
Studies on the development of some wheat based health foods
Preparation and storage of frozen catla fish mince and its incorpration in processed products
Effect of ingredients, extraction rate and variety on the quality and storability of pretzel type products from Indian wheats
Comparative studies on milling baking macaroni making and determination of rheological and associated physico-chemical factors of improved varieties of bread wheats and durum wheats of Punjab
Studies of the factors influencing quality in capsicum genotypes during ripening and processing
Tenderization of culled poultrymeat
