Department: Food Technology

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF PALMYRA SPROUTS CHEESE

DEVELOPMENT OF EDIBLE AND BIODEGRADABLE BAGS BY USING BANANA FLOWER PETALS

PREPARATION OF CANDY USING POMEGRANATE PEEL AND WATERMELON PEEL

PREPARATION OF FLAKES USING RAGI AND CHICKPEA

BROWNING INHIBITION AND SHELF LIFE ENHANCEMENT OF UNRIPE PLANTAIN

DEVELOPMENT OF FROZEN DESSERT FROM PIPER BETAL LEAVES

INNOVATIVE PASTA PRODUCT DEVELOPMENT USING SENNA FURICULATA FLOWER

ECO INNOVATIVE BIODEGRADABLE TYPYNGDOMINGENSIS PAPER BAG