Items where Division is "Lipid Science and Traditional Foods" and Year is 2024

Anjana, M. A. (2024) Physico chemical analysis of an instant beverage mix. [Student Project Report] (Submitted)

Anjana, Sali (2024) Extruded snacks with byproducts of coconut. [Student Project Report] (Submitted)

Anjana, T. S (2024) Quality attributes of nectar prepared from the puree blend of carrot and tomato. [Student Project Report] (Submitted)

Delna, Davis (2024) Development and characterization of Coconut milk based pudding. [Student Project Report] (Submitted)

Medini Deshpande, K (2024) Floral origin influences on sensory profile and physicochemical characterization of honey. [Student Project Report] (Submitted)

Monisha Nair, S. (2024) Preparation and quality evaluation of pomegranate, beet root and carrot based blended beverages (ready to drink and concentrated) endowed with anthocyanins, betalains and carotenoids. [Student Project Report] (Submitted)

Raksha, Srinivasu and Sachin, M. Eligar (2024) Physico-chemical and techno-functional characterization of quinoa bran protein concentrate. Journal of Cereal Science, 116. pp. 1-9.

Sai Ackshara, R (2024) A comparative study on bioactive compounds of raw and powdered cruciferous vegetables. [Student Project Report] (Submitted)

Sneha, Binoy (2024) Formulation and quality evaluation of restructured intermediate moisture food (IMF) products from blended juices of pomegranate, beetroot and carrot. [Student Project Report] (Submitted)