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ThesisItem Open Access Study the effect of deep fat frying and air frying on quality of low fat French fries from potato varieties(Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, 2021) Roshni Joundhlekar; Alpana SinghThesisItem Open Access Study on Processing and Quality Characteristics of Pasta based on Amaranth Grain Flour(Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, 2021) Priyanka Patel; Deepali BajpaiThesisItem Open Access Development and Evaluation of Burger Buns from Ragi and Moringa Leaf Powder(Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, 2021) Aaradhna Boria; Shashi GourThesisItem Open Access Evaluation of Dough Rheological Properties and Bread Making Quality of Composite Flour Blends of Wheat and Kodo Millet Flour(Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, 2021) Vardhelly Rashmitha; R. S. ThakurThesisItem Open Access Evaluation of Rheological and Burger Bun quality of whole Black Wheat flour(Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, 2021) Sushmitha Pulicharla; Anubha UpadhyayThesisItem Open Access Optimization of levels of ingredients for development of Croissants from composite flour of Barley and Wheat(Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, 2021) Ishita Rajput; S.S. ShuklaThesisItem Open Access Development and quality evaluation of spray dried beetroot powder(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2020) Nagar, Bajrang; Khan, M.A.ThesisItem Open Access Formulation and Evaluation of Low Gluten Vermicelli using Quinoa(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2020) Sharma, Madhvi; Singh, AlpanaThesisItem Open Access Formulation and Optimization of Nutri Rich Food Products from Flax Seeds(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2020) Wathrey, Shraddha; Upadhyay, Anubha