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21

Process optimization and characterization of partially hydrolyzed guar gum as a source of dietary fiber

22

Isolation and characterization of wheat glutenins in relation to bread quality

Language:English
23

Modified atmosphere packaging of ready to cook idli batter

Shodhganga
24

Study on the valorization of rapeseed press-cake with special emphasis on meal protein

Language:English
25

Studies on the effects of processing on the quality of fruits and vegetables and development of a functional beverage powder

Shodhganga
26

Development and nutritional evaluation of mushroom based foods

Language:Arabic
27

Food problem, food grain economy and food grain imports of India

28

Evaluation of dietary intervention through gluten free modified atkins diet in childeren with autism spectrum disorder

Language:English
29

Utilization of areca nut husk and other lignocellulosic waste

30

Industrial and nutritional aspects of tea

Language:English
31

Studies on the development of aluminized surface on steel and the use of the new surface in the fabrication of food containers

32

Industrial amylases

Language:English
33

Studies in shaal-seed oil and its nutritive value

34

Pectins and related substances

Language:English
35

Treatment of liquid wastes from molasses distillery

Shodhganga
36

Studies on regeneration techniques: effluent disposal of ion exchange process in Indian sugar industry

Language:English
37

Studies in toxicity and antibacterial action with special reference to citrinin

38

Processing studies on some edible legumes for improved digestibility nutritive value and consumer acceptance with special reference to chick pea

Language:English
39

Studies on the influence of rawmaterial handling and pretreatment practice on postmortem bio-chemical change governing the quality of processed Indian shrimp

40

study on chapathi and similar traditional foods

Language:English