Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Chikpea, Pigeon Pea and Green Gram See

Tablet Formulation from Native and Physically Modified (Heat Moisture Treatment and Annealing) Sorghum and Corn Starches: Their Characterization and Evaluation See

Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil See

Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi See

Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties See

Modification of Barnyard Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties See

Extraction, Characterization and Utilization of Osa-Modified Corn Starch for Formulation of Oil-Substituted Mayonnaise See

Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour See

Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat Flour See