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ThesisItem Open Access PROCESSING AND UTILIZATION OF WATER CHESTNUT FLOUR IN SOME FOOD FORMULATIONS(JNKVV,JABALPUR, 2007) SURYAWANSHI, LALIT KUMAR; TOMAR, A.KThesisItem Open Access Formulation, Development and Nutritional Evaluation of Paushtik Atta(Jawaharlal Nehru Krishi Vishwa Vidyalaya, 2010) Prabhakar, Rao Kadu; Kumar, SumanThesisItem Open Access Effect of edible coating to extend the shelf-life of Guava fruits(Jawaharlal Nehru Krishi Vishwa Vidyalaya, 2010) Verma, Amrita; Parihar, PratibhaThesisItem Open Access Studies on the Functional, Organoleptic and Nutritional Characteristics of SEV using Detoxified Chicking Vetch (Lathyrus sativus L.) Seeds(JNKVV, Jabalpur, 2000) Jain, Ramesh Chand; Gupta, O. P.ThesisItem Open Access Studies on Formulation and Acceptance of Fermented Products Based on Little Millet (Panicum miliare)(JNKVV, Jabalpur, 2005) Choudhary, Rituraj Singh; Kumar, SumanThesisItem Open Access Study on Quality Parameters of Cheddar Cheese Using Different Blends of Cow and Buffalo Milk(JNKVV, Jabalpur, 2003) Sainy, Kamlesh; Pandey, SheelaThesisItem Open Access Nutritional and Keeping Quality Characteristics of "Dhokla" Blended with Defatted Soyflour(JNKVV, Jabalpur, 2000) Patel, Priyanka; Rajput, L. P. S.ThesisItem Open Access Optimization of process conditions for productiion of low alcoholic beverages from bael (aegle marmelos(JNKVV, Jabalpur, 2006) Shrivastav, Shrinkhala; Shukla, S. S.ThesisItem Open Access Studies on set yoghurt made from pure cow and buffalow milk using mixed culture type T and Type TL (s.thermophillus and L. bulgaricus(JNKVV, Jabalpur, 2006) Manju lata Sahu; Pandey, Sheela