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1	Tenderization of culled poultrymeat
2	Influence of degree of refining of lubricating oil base stocks on additive response
Language:	English
3	Physico chemical studies on phosphogypsum for use in building materials
4	Effect of specimen geometry of cracktip plastic flow and fracture of steels and a study on the stability of void shape
Language:	English
5	Technological characterisation of indian wheast for end us quality
6	Technological Charactersistion of Indian Wheats for end use quality
Language:	English
7	Studies on the effect of emulsifiers and stabilizers on the rheological characteristics and sensory quality of plain ice cream
8	Biological control of some selected root disease through soil amendement in forest nurseries
Language:	English
9	Studies on the isolated characterisation and Utilisation of starch flour from per
10	Studies on the isolation characterisation and utilisation of starch flour from pea
Language:	English
11	Application of microwave technology in the development of restructured fish products
12	Isolation and characterization of wheat gluten proteins
Language:	English
13	Tenderization of culled poultry meat
14	Isolation and utilization of soy proteins for the development of high protein beverge
Language:	English
15	Studies for bland and colourless leaf protein from lucerne, Medicago sativa and recovery of pigments
16	Isolation and characterisation of wheat gluten proteins
Language:	English
17	Assessment of nutritional status and dietary counselling of diabetic patients belonging to Palampur region of Kangra District Himachal Pradesh
18	Development of plant-based meat analogues from manila tamarind (pithecellobium dulce) seeds
Language:	English
19	Utilization of areca nut husk and other lignocellulosic waste
20	Isolation characterisation modification and utilisation of strach from common varieties of coarse and fine rice
Language:	English