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Results 21-30 of 45 (Search time: 0.001 seconds).
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Issue Date
Title
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2021
Comparative Analysis of Physico-chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Giloy Blend
Gagandeep
2021
Comparative Analysis of Physico-Chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Beetroot Blend
Sonia
2021
Effect of Gamma Irradiation on Physico-Chemical, Rheological and Morphological Properties of Proso Millet Starch
Verma, Srishti
2021
Utilization of of Pomace for Preparation of Jam and Evaluation of its Physico-Chemical, Textural and Sensory Attributes
Rani, Amita
2021
Biscuits Made by Incorporation of Kinnow Pomace to Oat Flour: Physicochemical and Sensory Properties
Sukhdeep Kaur
2021
Characterization and Evaluation of Proso Millet and Peral Millet Starch for Tablet Formulation
Jasbir Kaur
2021
Characterization and Evaluation of Sorghum Starch for Tablet Formulation
Gagandeep Singh
2021
Development of Plant Based Dog Biscuits
Brar, Manankit
2020
Physical, Functional and Antioxidant Properties of Biscuits Prepared from Combination of Wheat, Oats and Wheatgrass
Mehra, Babita
2020
Functional and Antioxidant Properties of Idli Prepared from Combination of White Rice, Black Rice and Black Gram
Joshi, Soni
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Balwinder Singh
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Borthakur, Dijit Kumar
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Date issued
29
2021
16
2020
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45
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