Gösterilen 1 - 20 sonuçlar arası kayıtlar. 27 sonuç. Aranan kelime 'QASL', Sorgu süresi: 0.02s Sonuçları Daraltın
  1. 1
    Screening of Aflatoxin Residues in Foods and Feeds
    Yazar: Renju Mathew
    Baskı/Yayın Bilgisi 2008
    “...QASL...”
    Dissertation
  2. 2
    Extraction and Estimation of Proteins, Carbohydrates and Fats in Cashew, Pistachi, Almond and Ground Nut
    Yazar: Dhaleel Izzath A.T
    Baskı/Yayın Bilgisi 2008
    “...QASL...”
    Dissertation
  3. 3
    An Investigative Study of Different Varieties of Tea Leaves Based on Caffeine and Tannin Content
    Yazar: Sirajudheen P.K
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  4. 4
    Effect on Quality Parameters of Milk Adulterated with Starch and Water
    Yazar: Shijas K.P
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  5. 5
    Effect on Quality Parameters of Milk Adulterated with Salt and Pulverised Soap
    Yazar: Muneer A.K
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  6. 6
    Fortification of Bread by Introduction of Spice Volatile oils: a Laboratory Attempt
    Yazar: Ajay R.
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  7. 7
    Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
    Yazar: Mufeed V.
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  8. 8
    Suitability of Fruits (mango,Apple and Banana)in Jam Manufacture Based on Chemical Constituents and Sensory Evaluation
    Yazar: Abdul Rasheed U.K
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  9. 9
    In Search of a Suitable Rice for Diabetic Patients: a Lab. Attempt
    Yazar: Sahala Ibrahim
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  10. 10
    Extraction and Gas Chromatographic Analysis of Spice Oils and a Comparative Study of Antimicrobial Activities of Spice Oil and Oleoresin
    Yazar: Maneesh Mohan
    Baskı/Yayın Bilgisi 2010
    “...QASL...”
    Dissertation
  11. 11
    Proximate Composition and Antibacterial Properties of Green Tea and Black Tea : a Comparative study
    Yazar: Minhaj M.
    Baskı/Yayın Bilgisi 2013
    “...QASL...”
    Dissertation
  12. 12
    Nutritional Composition, Microbial and Sensory Status of Popcorn-based Food Enriched with Cashew Nut Flour
    Yazar: Faheema Mumthaz
    Baskı/Yayın Bilgisi 2013
    “...QASL...”
    Dissertation
  13. 13
    Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
    Yazar: Fahad K.
    Baskı/Yayın Bilgisi 2013
    “...QASL...”
    Dissertation
  14. 14
    Studies on extraction and Evaluation of Tannins in Gooseberry and Pomegranate
    Yazar: Ameena Nasheetha P.J
    Baskı/Yayın Bilgisi 2013
    “...QASL...”
    Dissertation
  15. 15
    Identification and Estimation of Amino Acids in Cashew, Pista, Almond and Ground Nut
    Yazar: Jijith Rahman N.
    Baskı/Yayın Bilgisi 2008
    “...QASL...”
    Dissertation
  16. 16
    Detection and Estimation of Pesticide Residues in Rice, Wheat and Cashew by Gas Chromatography
    Yazar: Nithish Sathyan
    Baskı/Yayın Bilgisi 2008
    “...QASL...”
    Dissertation
  17. 17
    Quality Parameters of Oils and Fats: a Comparative Study Between Marketed and Extracted Samples
    Yazar: Jackson Michael
    Baskı/Yayın Bilgisi 2008
    “...QASL...”
    Dissertation
  18. 18
    Value Addition of Jackfruit Seed Flour in Formulation of Instant Noodles artocarpus heterophyllus Lam.
    Yazar: Chinju K.S
    Baskı/Yayın Bilgisi 2014
    “...QASL...”
    Dissertation
  19. 19
    A Comparative Study of Mulberry Leaf Tea and Green Tea
    Yazar: Muhammed Shafeeq C.P
    Baskı/Yayın Bilgisi 2014
    “...QASL...”
    Dissertation
  20. 20
    Development and Quality Assessment of Pasta made from Green Bana Flour
    Yazar: Raheesa C.
    Baskı/Yayın Bilgisi 2014
    “...QASL...”
    Dissertation
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