Study on the valorization of rapeseed press-cake with special emphasis on meal protein
Studies on the effects of processing on the quality of fruits and vegetables and development of a functional beverage powder
Characterizing the engineering properties of skim milk powder and protein derivatives of Buffalo milk
Standardization and quality evaluation of value added products prepared byutilization of white finger millet(Eleusine caracana L. and sorghum (sarghum Bicolor L.)
Development and characterization of extruded product of carrot pomace pulse powder and rice flour
