PREPARATION OF CHICKEN MEAT PICKLE AND ITS STORAGE STABILITY STUDIES AT ROOM TEMPERATURE
Subject : B.TECH(FOOD)
Faculty : Science
EFFECTS OF DIFFERENT PROCESSING METHODS ON CHEMICAL COMPOSITION AND PHYTOCHEMICALS PRESENT IN CHICKPEA(cICERAREITINUM L.)
Subject : B.TECH(FOOD)
Faculty : Science
EFFECT OF OSMOTIC AGENTS ON DEHYDRATION OF YACON (Smallanthussonchifolia) SLICES
Subject : B.TECH(FOOD)
Faculty : Science
STUDY ON PHYTOCHEMICALS PRESENT IN JUMLI SIMI AND EFFECT OF COOKING ON THEM
Subject : B.TECH(FOOD)
Faculty : Science
PREPARATION AND PHYSIOCHEMICAL EVALUATION OF PAPAYA-SOY FRUIT LEATHER
Subject : B.TECH(FOOD)
Faculty : Science