Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation
Sensorial, Nutritional and Shelf Life Evaluation of Bio-fortified Millet based Cookies Supplemented with Carrot Powder and Sesame
Process Optimisation and Quality Evaluation of Passion Fruit and Pineapple based Probiotic Drink
Effect of Storage Period on Chemical, Organoleptic and Microbial Qualities of Paneer at Refrigeration Temperature
Formulation and quality evaluation of mushroom (Oyster mushroom) powder fortified potato pudding