IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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Byadagi Chilli:A Potential Source Of Carotenoids With Broad
Spectrum Pharmacological...
Ms., Sudharani 2017-10-27
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Coconut Based Desserts.
Varun Reddy, G. 2017-10-27
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Extraction of major catechins from green tea.
Ms., Aakriti 2017-10-27
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Blue LED Treatment for Microbial
Reduction in Fruit Juices.
Anjali, V. 2017-10-27
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Preparation of Ice Cream
using native isolate of
Bifidobacterium longum 815J.
Ankita, Kataria 2017-10-27
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Controlled release
of anthocyanins in water based systems.
Aswathi, S. L. 2017-10-27
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Effect of Technological treatments on Physico-chemical properties of bran/seed coat of...
Baghya Nisha, R. 2017-10-27
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Production of Naturally Healthy Beverage Mix Using Dates Powder.
Chakradhar, Anjani. K 2017-10-27
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Effect of Salt And Salt Replacers on
the Rheological,Quality and
Nutritional...
Divya, Goswami 2017-10-27
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Development of Polyphenol Concentrate
from Medicinal Rice Bran.
Mr., Himanshu 2017-10-27
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Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna...
Sheetal, Devi 2017-10-30
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Developement Of Nanoencapsulated Iron Oxide Nanoparticles For Micronutrient Delivery In...
Ishita, Roy 2017-10-30
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Effect of selected binders on functional characteristics of chicken kabab.
Mr., Karan 2017-10-30
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Effect of pre-milling on grinding characteristics
of wheat and quality
of chakki atta...
Major Mohit, Arora 2017-10-30
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Roller Semolina Milling of Barley and Its Effect on Upma Making Properties of Wheat...
Muralidhar, Karanam 2017-10-30
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Development of Flavoured Quinoa Milk
and Quinoa-Badam Drink Mix.
Nancy, Tyagi 2017-10-30
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Utilization of Ginger Spent in Bakery Products.
Nivetha, S. 2017-10-30
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Formulation and quality evaluation of infant food with bifidogenic factor from food...
Pallavi, Shriyan, S. 2017-10-30
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Modified Atmospheric Packaging of ready-to-eat shredded cabbage.
Patekar Gautam, Bhaskar 2017-10-30
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Effect Of Orange & Ridge Gourd Peel On
Rheological, Physio-Sensory &
...
Priyanka, Rathi 2017-10-30
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Development of various seabuckthorn ready-to-serve beverages and their quality evaluation.
Major Raghavender, Singh 2017-10-30
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Characterization of Tea Extract with FOS.
Ms., Rashmi 2017-10-30
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Use of Cinnamomum Osmophloeum
as Natural Flavour In Bakery
Product and Study Their...
Rita, Devi 2017-10-30
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Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose...
Sahaja, Pochineni 2017-10-30
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Effect of purification steps on crystallization of Palmyra palm (Borassus flabellifer)...
Samarth Vidyadhar, Dangre 2017-10-30
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