Optical study of hardness anisotropy and chemical dissolution of crystalline materials (calcite and sodium nitrate crystals)
Luminescence study of di-hydroxy coumarin and its co-polymers
Development of process for manufacturing soy protein concentrate by fermentation and comparison of its quality characteristics with protein concentrates prepared by different methods
Studies on physico-chemical aspects of myosin and preparation of myosin enriched foods
Effect of spray drying on physical characteristics of foods
Natural food colours from food waste
Studies on the reheological properties of rice
Food Corporation of India: A study of its marketing functions
Studies on Reduction in Dietary of Young Child Foods with Anylase/Amylase Rich Foods (ARF)
Protein enrichment of maize cobs by solid substrate fermentarion
Studies on propagation of peace, Prunus persica Batsch by cuttings
Saccharification of cassava starch and its fermentation for the industrial alcohol production
Safety and quality of food in respect of certain specifications, analyticals and metal pollutants
Processed food industry: Determinants of its growth and consumers' perception of its use
