Title | Area of Research | Auther Name | Action |
EDIBLE FILM DEVELOPMENT USING JACKFRUIT SEED POWDER BY INCORPORATING BIOACTIVE COMPOUNDS FROM ESSENTIAL OILS | FOOD TECHNOLOGY | Dr.TNA ARUNASREE |
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"COMPREHENSIVE ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY ATTRIBUTES FOR A NOVEL INFANT INSTANT DRINK MIX FORMULATION" | FOOD TECHNOLOGY - ENGINEERING | SANCHITA MUKHERJEE |
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DEVELOPMENT OF BREAD FROM SAPOTA SEEDS | FOOD TECHNOLOGY | SNEKA S |
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Development and Sensory Evaluation of Value Added Product from Mahua(Madhuca longifolia) Flower. | Food science and technology | Shanti Devi Ahirwar |
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PHYSICOCHEMICAL ANALYSIS AND SHELF LIFE EVALUATION OF FORTIFIED BEETROOT JAM WITH APPLE POMACE AND CHIA SEED | FOOD SCIENCE AND TECHNOLOGY | SAUMYA MAURYA |
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The Pros and Cons of Food Processing and Nutrition –An Optimal Better Health Channel | Food processing | DR.D. PADMAVATHI |
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"The New Sugar Busters!' | Health Science | Mayani Chaodhary |
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TRANSPORTATION OF LIVE FISH (Containers, Time and Transport Technique) | Science and Technology | IIS ROSTINI |
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FRESH FISH PACKAGING (A REVIEW) | Food Science and Technology | IIS ROSTINI |
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Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment | Food Science and Technology | IIS ROSTINI |
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Crustacean and Shellfish Waste: Source, Processing and Utilization (A Review) | Food Science, Engineering and Technology | IIS ROSTINI |
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UTILIZATION OF LIQUID WASTE FROM FISH PROCESSING | Food Science | IIS ROSTINI |
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THE PREFERENCE LEVEL OF CRISPY BONYLIP BARB AS A SNACK PRODUCT | Food Science | IIS ROSTINI |
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EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS | Food Engineering | Zo Randriamahatody |
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Packaging of Fresh Non-Fish Biological Resources: Crustacean, Molluscs and Seaweed (a Review) | Science and Technology | Iis Rostini |
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