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Issue DateTitleAuthor(s)
2021Biscuits Made by Incorporation of Kinnow Pomace to Oat Flour: Physicochemical and Sensory PropertiesSukhdeep Kaur
2021Characterisation and Evaluation of Potato Starch for Tablet FormulationBalwinder Singh
2021Characterisation and Evalutaion of Kidney Beans Starch for Tablet FormulationSharma, Rubal
2021Characterization and Evaluation of Kodo Millet Starch for Tablet FormulationArshdeep Singh
2020Characterization and Evaluation of Lotus Seed Starch for Tablet FormulationBaliyan, Srishti
2021Characterization and Evaluation of Proso Millet and Peral Millet Starch for Tablet FormulationJasbir Kaur
2021Characterization and Evaluation of Sorghum Starch for Tablet FormulationGagandeep Singh
2021Characterization and Evalutaion of Potato Starch and Sweet Potato Starch for Tablet FormulationGarg, Chandan
2020Comparative Analysis of Bioactive Compounds and Antioxidant Properties of Potato, Barley and Chickpea StarchKarmpreet Singh
2021Comparative Analysis of Bioactive Profile and Antioxidant Properties of Ready to Serve (RTS) Kinnow-Amla BeveragesKamboj, Rishav
2021Comparative Analysis of Biscuits Prepared from Different Types of Millet with Refined Wheat Flour: Study of Functional Properties of FloursChaturvedi, Shweta
2021Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red CarrotsVerma, Piyush
2021Comparative Analysis of Physico-Chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Beetroot BlendSonia
2021Comparative Analysis of Physico-chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Giloy BlendGagandeep
2021Comparative Analysis of Physico-chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Ginger BlendRinku
2021Development of Plant Based Dog BiscuitsBrar, Manankit
2021Effect of Different Physical Modifications on Novel Bush Bean Starch and Their CharacterizationSharma, Divyanshi
2021Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) DrinkSharma, Kartik
2020Effect of Drying Methods on Bioactive Compounds and Antioxidant Properties of WheatgrassHarsungeet Singh
2020Effect of Drying Methods on Different Properties of Mung Bean and Kidney Bean StarchPrabhjot Kaur
Showing results 1 to 20 of 45  next >