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ThesisItem Open Access FORMULATION OF LOW CALORIE GUAVA BAR WITH STEVIA AND SATAWAR(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2018) Patidar, Sanjay; Upadhyay, A.ThesisItem Open Access STUDIES ON SHELF LIFE EXTENSION OF SUGARCANE JUICE(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2018) Dohre, Shekhar Gautam; Shukla, S.S.ThesisItem Open Access OPTIMIZATION OF PROCESSING VARIABLES FOR DEHYDRATION OF CHICKPEA LEAVES(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2018) Chaturvedi, Pooja; Parihar, PartibhaThesisItem Open Access EFFECT OF PHYSICOCHEMICAL AND PROCESSING CHARACTERISTICS ON QUALITY OF PUFFED RICE PREPARED FROM IMPROVED PADDY VARIETIES(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2018) Patel, Hradesh; Rajput, L.P.S.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF INSTANT SOUP MIX USING MORINGA OLEIFERA(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2018) Ansari, Faruk; Singh, AlpanaThesisItem Open Access DEVELOPMENT AND EVALUATION OF COMPOSITE SPROUT FLOUR MIX WITH CEREALS AND PULSE(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2018) Bansal, Bharat; Pandey, SheelaThesisItem Open Access STANDARDIZATION OF MALT PREPARATION PROCESS FROM BARNYARD MILLET AND ITS QUALITY EVALUATION(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2018) Bala, Akash; Rajput, L.P.S.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, Suman