CSIR Central

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore

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  • » Formulation of cereal - wild ginger composite soup mix
    Ruqiya, Arman
    2021-05-13
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  • » Dietary Components Against Chemoresistance and Chemotoxicity; Role of Galectin-3 /...
    Mallikarjuna, S. E.
    2021-05-17
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  • » Preparation and Quality Characteristic of Semolina from Finger Millet.
    Kavana, B. B.
    2021-05-13
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  • » Development and evaluation of wheat germ based confectionery product.
    Shruti, Rajotya
    2021-05-13
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  • » Insights into the mode of action of obestatin: the role of PPARɤ.
    Mallikarjuna, B.G.
    2021-05-17
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  • » Effect Of Kabasura Kudineer Extract as Immune Booster In Food Formulation.
    Abhrajit, Mukhoty
    2021-05-13
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  • » Comprehensive site specific N-glycan analysis of lactoferrin from bovine colostrum...
    Simran, Mattad
    2021-05-13
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  • » Extraction, Enrichment and Quality Assessment of Albumins and Globulins from Rice Bran.
    Kalpana Devi, C.
    2021-05-17
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  • » Preparation, Characterization and Efficacy of Anti-Diabetic Food.
    Kaarunya, A.
    2021-05-13
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  • » Nutraceutical production from Cereal Waste through Fermentation.
    Subhangini, Mishra
    2021-05-13
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  • » Tea catecins and preparation of their mineral complexes useful as micronutrient...
    Kalai Selvi, I.
    2021-05-17
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  • » Studies on α- and β-glucosidase production from Aspergillus isolate for food...
    Forum Kalpesh, Bhansali
    2021-05-13
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  • » Change in folate and folate binding protein during seed formation and seed germination.
    Swapna, Majhi
    2021-05-13
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  • » Impact of precursor feeding on flour functionality of mung bean.
    Selina, Majhi
    2021-05-13
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  • » Vitamin production by Lactobacillus plantarum.
    Smriti, Kumari
    2021-05-13
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  • » Studies on the effect of long chain omega-3 fatty acids and oleic acid on dyslipidemia...
    Mr, Sadashivaiah
    2021-05-17
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  • » Development of thermogenic health food and its efficacy validation.
    Twinkle, Godhwani
    2021-05-13
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  • » Shelf life stability studies of probiotic starter cultures for curd preparation.
    Pamela Irene, Ekka
    2021-05-13
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  • » Application of grain protein resources in texturized products.
    Kamani, Mohammad Hassan
    2021-05-17
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  • » Preparation and Characterization Of Cellulose Nanoparticles Reinforced Tamarind Kernel...
    Phebe, Grace
    2021-05-13
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  • » Preparation and Characterization of Chitin Nanoparticles Incorporated Carrageenan Based...
    Nissy, Ratnam
    2021-05-13
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  • » Lutein and its Metabolites in the Modulation of Hyperglycemia Induced Mitochondrial...
    Hemalatha, N.
    2021-05-17
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  • » Characterization of Bioactive Compounds from Neem (Azadirachta indica A. Juss) ...
    Swapna, R. Sonale
    2021-05-17
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  • » Moringa oleifera seed soluble fiber: it’s prebiotic and hypocholesterolemic...
    Sandanamudi, Anudeep
    2021-05-17
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  • » Formulation of multigrain based Ready-to-eat extruded snack product.
    Annapurna, M Patil
    2021-04-27
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