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81	Physico chemical studies on soiling and soil removal behaviour of textiles
82	P-Hydroxy benzoates as food preservatives
Language:	English
83	Studies on packaging aspects of irradiated foods
84	Studies in plant polysaccharides
Language:	English
85	Chemistry and technology of onions with special reference to flavour
86	Chemistry and technology of vegetables
Language:	English
87	Tenderization of culled poultry meat
88	Studies on development of unripe green banana flour(resistant starch) based functional food products
Language:	English
89	Studies on development and quality evaluation of value added food products with incorporation of wood apple powder
90	Studies on development of process technology of liquid jaggery and it's value added product
Language:	English
91	Sudies on standardization of maturity indices and quality evaluation of dragon fruit(Hyocereus Spp.)
92	Development of process technology for preparation of plant based extrruded meat analogue by using moth bean, cowpea and soybean
Language:	English
93	Studies on development and qulity evaluation of dragon fruit jelly candies and leather
94	Influence of degree of refining of lubricating oil base stocks on additive response
Language:	English
95	Studies on nickel soaps
96	Studies on solubilizing action and physical properties of strontium and nickel soaps
Language:	English
97	Studies on rubidium soaps
98	Technological characterisation of indian wheast for end us quality
Language:	English
99	Technological Charactersistion of Indian Wheats for end use quality
100	Drying behivour and storage stability of promising genotypes of garden pea(Pisam sativum L)
Language:	English