Studies on development of process technology of liquid jaggery and it's value added product
Sudies on standardization of maturity indices and quality evaluation of dragon fruit(Hyocereus Spp.)
Studies on quality evaluation of quinoa seeds with its exploration in extruded products
Studies on development of functional wheat bread supplemented with stabilized rice bran
Studies on nutraceutical characteristics of psyllium (Plantago Ovata F.) husk and its exploration for value addition of food products
Studies on process standardization and quality assessment of jamun (Syzygium cumini L.) fruit products
Studies on isolation and characterization of some important nutraceutical from lemongrass (Cymbopogon citratus) and it`s incorporation in food products
Studies on isolation, characterization of some important nutraceutical components from mango (Mangifera indica) seed kernel and its exploration in food products
Studies on production of tomato powder using different drying methods and its physico chemical and solubility properties of resultant powder
Development of process technology for the production of fortified Soynut-Chikki
Studies on development of unripe green banana flour(resistant starch) based functional food products
Studies on development and quality evaluation of value added food products with incorporation of wood apple powder
Development of process technology for preparation of plant based extrruded meat analogue by using moth bean, cowpea and soybean
Studies on development and qulity evaluation of dragon fruit jelly candies and leather
Development of technology for the manufacture of dietetic brown peda
Studies on isolation purification physico chemical function and nutritional properties of bariery B glucan
Utility perception of Indigenous technology knowledge by Farmers in disadvantaged districts of Marathwada region
Response of Bt and NonBt cotton hybrids to nutrient and pest management
Production potential and economics of different cropping system under varied sowing dates
