Browsing by Subject Biscuits
Showing results 1 to 5 of 5
| Issue Date | Title | Author(s) |
| 2023 | Development of Biscuits using Black Wheat Flour and Bombax Ceiba Powder Blends and Analysis of their Physical and Sensory Attributes | Mamta; Supervisor: Sandhu, K. S.; Co-Supervisor: Sharma, S |
| 2022 | Development of Biscuits using Cowpea and Wheat Flour Blends and Analysis of their Physical and Sensory Attributes | Bhardwaj, Shayna; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Sharma, Shagun |
| 2024 | Formulation and Quality Evaluation of Biscuits Made by Blend of Wheat Flour and Babul Seed Powder | Manju, Rani |
| 2022 | Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of wheat and Papaya Peels | Jagdeep Kaur; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Pinderpal Kaur |
| 2022 | Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentration of Wheat and Sapota Peels | Kumar, Anupam; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Sukhvinder Singh |
