| 1 | Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality | |
| Researcher: | Hemalatha, M S | |
| Guide: | Paramahans, V Salimath | |
| University: | Bundelkhand University | |
| Language: | Arabic | |
| Shodhganga | ||
| 2 | Incorporation of Low Value Cereals of Bundelkhand Region In Bread | |
| Researcher: | Shubhangi | |
| Guide: | Singh, Dheer | |
| University: | Bundelkhand University | |
| Language: | Arabic | |
| Shodhganga | ||
| 3 | Incorporation of makhana flour in wheat flour to develop value added biscuits | |
| Researcher: | Shankar, Mamta | |
| Guide: | Singh, Dheer | |
| University: | Bundelkhand University | |
| Language: | Arabic | |
| Shodhganga | ||
| 4 | ||
| Researcher: | Chakraborty, Subir Kumar | |
| Guide: | Singh, Dheer | |
| University: | Bundelkhand University | |
| Language: | Arabic | |
| Shodhganga | ||
| 5 | ||
| Researcher: | Jha, Abhilasha | |
| Guide: | Bhatt, Devendra Kumar | |
| University: | Bundelkhand University | |
| Language: | Arabic | |
| Shodhganga | ||