Department: Food Technology

DEVELOPMENT OF PACKAGING MATERIAL FROM RICE HUSK

A VALUEADDED PRODUCTS FROM AGRICULTURAL WASTE

PREPARATION AND QUALITY EVALUATION OF CARROT, CITRUS WITH GINGER BLENDED CRUSH PRODUCTS

DEVELOPMENT OF OYSTER SHELL GUMMIES

EXTRACTION AND CHARACTERIZATION OF ESSENTIAL OIL FROM CITRUS PEEL

TRADITIONAL RICE CONE WITH COMBINATION OF LUFFA PEEL ICE CREAM

A FUNCTIONAL ICE CREAM MADE BY PEANUT AND SPROUTED PERL MILLET

COMPARATIVE STUDY ON VARIOUS DIETARY FIBER FORTIFICATION IN ICE CREAM

A NOVEL APPROACH TO EDIBLE PACKAGING FROM FLORAL ANTHOCYANIN REINFORCING IT WITH THE EGG SHELL POWDER

DEVELOPMENT OF GLUTENFREE ALGAE MUFFINS USING SPIRULINA POWDER AND OAT FLOUR NUTRIENT ALTERNATIVE FOR HEALTH CONSCIOUS CONSUMERS