Studies on the antimicrobial properties of some common Indian spices for the preservation of fruits and vegetables
Molecular and physicochemical basis of biscuit making quality of commercial wheat varieties
Optimized design of suitable packages for shelf life extension of fresh baby corn (Zea mays L.)
Molecular and functional characterization of wheat varieties for flat bread chapatti quality
Modified atmosphere packaging of Jaggery for shelf life enhancement and quality retention
Biochemical implications of food processing
Modified atmosphere packaging of ready to cook idli batter
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
Influence of processing parameters on extrusion cooked ready -to-eat snack from millet and pulse-brokens blends
Oleresin Extraction and Product Development from Wood Apple
Characterizing the engineering properties of skim milk powder and protein derivatives of Buffalo milk
Development and characterization of extruded product of carrot pomace pulse powder and rice flour
