| 1 | Incorporation of makhana flour in wheat flour to develop value added biscuits | |
| Researcher: | Shankar, Mamta | |
| Guide: | Singh, Dheer | |
| University: | Bundelkhand University | |
| Language: | Arabic | |
| Shodhganga | ||
| 2 | Studies on processing of vegetable oils and their evaluation as bakery shortenings | |
| Researcher: | Mukhopadhyay, Satyabrata | |
| Guide: | Basu, A K | |
| University: | University of Calcutta | |
| Language: | English | |
| Shodhganga | ||
| 3 | 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 | ||