Rekommenderade teman
Visas 1 - 20 av 89 resultat för sökning '"Food science- Technology"', Sökningstid : 0,05s Förfina resultatet
  1. 1
    Comparative Study between Neera Jaggery and Jaggery from other Sources and Development of Product from Neera Jaggery
    av Thasni D.
    Publicerad 2014
    Ämnen: “...Food Science & Technology...”
    Dissertation
  2. 2
    Development of Herbal Whey Drink
    av Sajna Nazar K.P
    Publicerad 2015
    Ämnen: “...Food SCience & Technology...”
    Dissertation
  3. 3
    Quantitative Determination of Anthraquinones as Coloring Reagent in Selected Fruit Beverages
    av Sadeeda M.
    Publicerad 2015
    Ämnen: “...Food SCience & Technology...”
    Dissertation
  4. 4
    Comparative Evaluation of Two Related Species of Sarasaparilla using Various Quality Assessment Methods
    av Rupesh M.
    Publicerad 2015
    Ämnen: “...Food SCience & Technology...”
    Dissertation
  5. 5
    Protein Variation Studies and Chromotographic profiling of Cookies Available in South Indian Market
    av Rithika O.M
    Publicerad 2015
    Ämnen: “...Food SCience & Technology...”
    Dissertation
  6. 6
    In-vitro Anti-fungal Studies and determination of Protein Content in newly Developed Jam Cyclea Peltata
    av Mukila C.M
    Publicerad 2015
    Ämnen: “...Food Science & Technology...”
    Dissertation
  7. 7
    Effect of Various Preservation Techniques on the Quality of Pineapple
    av Muhammed Badusha M.P
    Publicerad 2015
    Ämnen: “...Food Science & Technology...”
    Dissertation
  8. 8
    Product Development and Quality Analysis od Neera Mango Squash
    av Mohammed Ashique T.T
    Publicerad 2015
    Ämnen: “...Food Science & Technology...”
    Dissertation
  9. 9
    Characterization and Evaluation of a Newly Developed Apple- mint Jelly
    av Jithesh P.
    Publicerad 2015
    Ämnen: “...Food Science & Technology...”
    Dissertation
  10. 10
    In-vitro Superoxide Scavenging and Variation in Protein Content in Fresh and Frozen Chicken Liver: a Comparative Approach
    av Jaseem Farhan K.
    Publicerad 2015
    Ämnen: “...Food Science & Technology...”
    Dissertation
  11. 11
    Studies on Chemical Composition and Antibacterial Activity of Essential Oils from Aromatic Plants
    av Zareena Abubacker Mohamed
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  12. 12
    Studies on Development of Nutritious Convenient Foods by Utilization of Rice Milling Industry Byproducts
    av Vineeth N.K
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  13. 13
    A Study on Monosaccharides, Disaccharides and Antioxidants in Natural Sweeteners
    av Sameena M.T
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  14. 14
    Optimizing Stability and Quality of Beverages Fortified with Whey Protein Concentrate
    av Mishab K.
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  15. 15
    Nutritional Assessment and Value Added Products from Jackfruit Seed Flour artocarpus heterophyllus lam.
    av Mohammed Farshad Hamza
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  16. 16
    Proximate Composition and Antibacterial Properties of Green Tea and Black Tea : a Comparative study
    av Minhaj M.
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  17. 17
    Preparation and Quality Evaluation of Ready-To- Serve Convenience Products from Fish and Prawn
    av Maryattamol Mathew
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  18. 18
    Nutritional Composition, Microbial and Sensory Status of Popcorn-based Food Enriched with Cashew Nut Flour
    av Faheema Mumthaz
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  19. 19
    Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
    av Fahad K.
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
  20. 20
    Biochemical changes during Fermentation of Fish Waste and Prawn Shell using Curd
    av Anusha M.
    Publicerad 2013
    Ämnen: “...Food Science & Technology...”
    Dissertation
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