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ThesisItem Open Access Formulation and Quality Evaluation of Quinoa and Drumstick Based Versatile Food Mix for Geriatrics(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2019) Bharti, Ankit; Singh, AlpanaThesisItem Open Access Effect of drying methods on nutritional quality and shelf life of dehydrated Bitter Gourd(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2019) Tiwari, Iti; Upadhyay, AnubhaThesisItem Open Access Effect of preservatives on the quality attributes of onion paste(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2019) Prathyusha, Vasipalli; Parihar, PratibhaThesisItem Open Access Evaluation of Different Varieties of Paddy for Production of Flaked Rice(Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2019) Patle, Praveen Kumar; Shukla, S.S.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, Alpana