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Issue Date	Title	Author(s)
2022	Functional Properties, Bioactive Compound and Antioxidant Properties in fortified Biscuits Prepared using Different Concentrations of Jamun Seed	Manasa, Mettupalli; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Pinderpal Kaur
2022	Development of Herb Based Biscuits From Combination of Wheat, Mung Flour and Chlorophtym Borivillianum	Garg, Riya; Supervisor : Sandhu, Kawaljit Singh
2022	Development and Analysis of Blended Watermelon- Bael Ready to Serve (RTS) Beverages	Choudhary, Sandesh; Supervisor: Sandhu, Kawaljit Singh; Co- Supervisor: Rani, Payal
2022	Development of Cakes Using Cowpea and Flour Blends and Analysis of Their Physical and Sensory Attributes	Sood, Palak; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Sharma, Shagun
2022	Development and Evaluation of Noodles Prepared From Meal Worm ( Tenebria Molitor)	Chekka, Rebecca; Supervisor: Sandhu, Kawaljit Singh; Co- Supervisor: Palthania, Reetu
2022	Isolation, Modification and Characterization of Starch From Proso Millet (Panicum Millaceum)	Juglan, Meenakshi; Supervisor: Sandhu, Kawaljit Singh; Supervisor: Amandeep Singh
2022	Development of Hibiscus Ice Candies and Detox Hibiscus Tea	Sharma, Dhriti; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Sharma, Shagun
2022	Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared using Different Concentrations of Kiwi Peel	Rawat, Urvashi; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Sukhvinder Singh
2022	Determination of Physical, Chemical and Mechanical Properties of Selected Cultivar Eggplant (Solanum Melongena)	Singh, Tanya; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Palthania, Reetu
2022	Physicochemical Properties and Sensory Evaluation of Oat Biscuits Fortified with Different Concentration of Moringa Leaves	Sukhvir Kaur; Supervisor: Sandhu, Kawaljit Singh; Co-Supervisor: Amandeep Singh