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Issue DateTitleAuthor(s)
2024Tablet Formulation from Native and Physically Modified (Heat Moisture Treatment and Annealing) Pearl Millet and Corn Starches: Their Characterization and EvaluationMehak; Supervisor: Sandhu, K. S.; Co-Supervisor: Bhatia, A; Chaturvedi, S
2024Tablet Formulation from Native and Physically Modified (Heat Moisture Treatment and Annealing) Finger Millet and Corn Starches: Their Characterization and EvaluationKhushneet Kaur; Supervisor: Sandhu, K. S.; Co-Supervisor: Bhatia, A; Chaturvedi, S
2024Tablet Formulation from Native and Physically Modified (Heat Moisture Treatment and Annealing) Buckwheat and Corn Starches: Their Characterization and EvaluationAnmolpreet Kaur; Supervisor: Sandhu, K. S.; Co-Supervisor: Bhatia, A.; Hardeep Singh
2024Comparison of Native, Heat Moisture Treated and Annealed Cocoyam and Corn Starch for their Physicochemical Morphological and Tablet Making PropertiesYadav, Ankita Singh; Supervisor: Sandhu, K. S.; Hardeep Singh
2025Modification of Foxtail Millet Starch by Heat Moiture Treatment and Microwave Heatingh: Physiochemical, Morphological and Tablet Making PropertiesChawla, Aastha; Supervisor: Sandhu, K. S.; Chaturvedi, S.
2025Modification of Patato Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making PropertiesKumar, Amit; Supervisor: Sandhu, K. S.; Hardeep Singh
2023Comparative Analysis of Tablet Formulation from Corn and Legumes (Mung Bean and Cow Pea) Starches: Its Characterization and EvaluationAdvaitha S.; Supervisor: Sandhu, K. S.; Co-Supervisor: Bhatia, A.; Chaturvedi, S
2025Modification of Cassava Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making PropertiesHarkirat Singh; Supervisor: Sandhu, K. S.; Co-Supervisor: Hardeep Singh
2025Formulation of Bar from Oats Incorporated with Pomegranate Peel Powder: Physicochemical, Antioxidant and Textual PropertiesRamandeep Singh; Supervisor: Sandhu, K. S.; Co-Supervisor: Chaturvedi, S.
2023Formulation and Evaluation of Tree Bean Flour (Parkia Roxburghii) Incorporated Muffins for their Physical, Chemical, Functional, Antioxidant, Textual and Sensory PropertiesSharma, KM Nam; Supervisor: Sandhu, K. S.; Co-Supervisor: Palthania, R.

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