Department: Food Technology

DEVELOPMENT AND EVALUATION OF EDIBLE SACHET FOR INSTANT NOODLES TASTE MAKER

DEBITTERING AND DEVELOPMENT OF READY TO SERVE BEVERAGE FROM PALMYRAH PALM FRUIT

PRODUCTION PROCESS STANDARDIZATION OF CUP CURD ON THE BASIS OF YOGURT MANUFACTURING

EXPERIMENTAL SUBSTANTIATION OF CULTIVATING EDIBLE SPROUTS AND COMPARATIVE TEST ON GROWTH USING CO2 SEQUESTRATION FROM MUSHROOM PLANT

MICRONUTRIENTS ENRICHED FOXTAIL MILLET INSTANT MIX

ANALYSIS OF SENSORY AND NUTRITIONAL PARAMETERS OF VEGAN ICE CREAM MADE FROM COTTON SEED MILK AND COCONUT MILK

FORMULATION AND EVALUATION OF VEGAN BSED FORTIFIED MULTI MILLET COOKIES AND THEIR ANTIBIOTIC POTENTIAL

NUTRITIONAL AND SENSORY EVALUATION OF LOW GLUTEN MUFFINS DEVELOPED FROM MANIHOT E SCULENTA (CASSAVA)

COMPARITIVE STUDY OF VARIOUS DIETARY FIBER AND FORTIFICATION IN ICE CREAM (APPLE FIBER)

EXTRACTION OF PHYTOCHEMICALS FROM CITRUS FRUIT AND INCORPORATED IN HAZEL NUT MILK KEFIR