Department: Food Technology

DEVELOPMENT OF EAT FLAKES FROM JACKFRUIT SEED

PREPARATION OF ICE CREAM BY USING PEDALIUM MUREX AND COMBINATON OF SPROUTED PEARL MILLET AND SWEET POTTO PEEL IN ICE CREAM CONE

COSTUS IGNEUS (INSULIN PLANT) PARAPROBIOTIC YOGURT

DEVELOPMENT OF EDIBLE REFRESHMENT STRIPS INCORPORTED WITH SPIRULINA CONCENTRATE

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

PREPARATION AND CHARACTERIZATION OF COOKIES FROM WOOD APPLE (LIMONIA ACIDISSIMA)

STANDARDIZATION OF ICE CREAM USING VELD GRAPE

DEVELOPMENT OF VEGAN ICE CREAM WITH OPUNTIA

DEVELOPMENT OF VACUUM PRESERVATION METHOD ON SHELF LIFE OF TOMATO

STANDARDIZATION OF ICE CREAM USING VELD GRAPE