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Results 771-780 of 1039 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
2024Formulation and Quality Evaluation of Biscuits Made by Blend of Wheat Flour and Babul Seed PowderManju, Rani
2023Evaluation of Physiochemical, Textual, and Sensory Attributes of Jam of various Varieties of Ziziphus MauritianaPaliwal, Guncha
2024Effect of Processing on the Nutritional Characteristics and Functionality of Little MilletHarpreet Kaur; Supervisor: Kataria, A.
2023Effect of Incorporations of Different Proportions of Dragon Fruit Peel Powder in Oats and Chickpea Flour: Study of Functional, Antioxidant and Biscuit Making PropertiesAashna; Supervisor: Sandhu, K. S.; Co-Supervisor: Chaturvedi, S.
2024Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and LentilManpreet Singh; Supervisor: Sandhu, K. S.; Co-Supervisor: Palthania, R.
2025Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making PropertiesSharma, Pooja; Supervisor: Sandhu, K. S.; Co-Supervisor: Chaturvedi, S.
2025Modification of Barnyard Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making PropertiesMonika; Supervisor: Sandhu, K. S.; Co-Supervisor: Chaturvedi, S.
2023Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat FlourManpreet Kaur; Supervisor: Sandhu, K. S.; Co-Supervisor: Palthania, R.
2025Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free KulfiSharma, Vandana; Supervisor: Kataria, A.; Co-Supervisor: Toor, B.S.
2024Tablet Formulation from Native and Physically Modified (Heat Moisture Treatment and Annealing) Sorghum and Corn Starches: Their Characterization and EvaluationRamanjot Kaur

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