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1

Effect of processing variables on the quality of raw and pre cooked freeze dried mutton

2

Studies on the retention of ascorbic acid in amla emblica officinalis gaertn during its preservation

Language:English
3

Studies on the use of edible coatings to extend the shelf life of fresh fruits and vegetables

4

Studies on the development of alternative flours and meals for cereal based foods

Language:English
5

Studies on the antimicrobial properties of some common Indian spices for the preservation of fruits and vegetables

6

Studies on integrated postharvest technology and processing of kesar mango

Language:English
7

Comparison of milk composition from high and low income mothers and growth of their infants^bTaruna Murgai

8

Utilization of sugar waste in preparation of biochemicals

Language:English
9

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

10

Isolation and characterization of wheat glutenins in relation to bread quality

Language:English
11

Utilization of areca nut husk and other lignocellulosic waste

12

Industrial and nutritional aspects of tea

Language:English
13

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

14

Industrial amylases

Language:English
15

Studies in shaal-seed oil and its nutritive value

16

Pectins and related substances

Language:English
17

Treatment of liquid wastes from molasses distillery

Shodhganga
18

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

Language:English
19

Studies in toxicity and antibacterial action with special reference to citrinin

20

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

Language:English