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ThesisItem Open Access Technological innovation in preparation of low cholesterol khoa powder(Department of Food and Nutrition I. C. College of Home Science Haryana Agricultural University Hisar, 2001) Mehta, Gaurav; Dabur, R.S.ThesisItem Open Access Utilization of vegetable powders for value added baked products(College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 2001) Gupta, Shalbha; Grewal, Raj BalaThesisItem Open Access Whey Utilization in preparation of a functional Indian Curry (KADHI)(College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 2001) Rathi, Jyotika; Beniwal, Balbir SinghThesisItem Open Access Utilization of hydrocolloids as fat replacers in biscuits(College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 2001) Gupta, Mukta; Gerwal, Raj BalaThesisItem Open Access Development of Wadi maker for small entrepreneurs and storage studies of Wadi(Department of Food and Nutrition I. C. College of Home Science Haryana Agricultural University Hisar, 2001) Kumar, Anil; Garg, M.K.ThesisItem Open Access Comparison of processing attrihutes of wheat produced under organic and conventional farming systems(College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 2001) Shahrawat, Sunita; Berwal, J.S