Items where Subject is "600 Technology > 08 Food technology > 30 Spices/Condiments > 01 Jams/Jellies"

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Amjatha, Ibrahim (2016) Development Of Nutritious Jams And Evaluation Of Quality Characteristics. [Student Project Report] (Submitted)

Asish Kumar, Pal (1988) The effect of ingredients on the quality of confectionery jellies. [Student Project Report] (Submitted)

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Hridhya, K. S. (2024) Value addition to vegetable pear [sechium edule (jacq.)swartz], with spice extracts / constituents. [Student Project Report] (Submitted)

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Karuna Devi, Shrestha (1974) Detection of adulteration in apple jam. [Student Project Report] (Submitted)

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Meetu, Kaiborta (2023) Evaluation of functional and nutritional quality of dietary fibre from passion fruit. [Student Project Report] (Submitted)

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Nirupama, S (2000) Caramels and toffees. Masters thesis, Central Food Technological Research Institute.

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Pimputkar, M. P (1994) Mango : Characteristics, chemistry, products, quality and technology. Masters thesis, Central Food Technological Research Institute.

Preethika, K. M. (2024) Development and quality evaluation of watermelon jelly. [Student Project Report] (Submitted)

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Rashmi, Jena (2001) Food gells and gelling. Masters thesis, Central Food Technological Research Institute.

Remisha Jahan, K. T. (2024) Development of value- added products from jujube fruit and its quality evaluation. [Student Project Report] (Submitted)

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Seema, P. (2000) Development of value added products from date fruits. [Student Project Report] (Submitted)

Sruthi, V (2024) Development of vitamin-fortified confectionery jelly added with coconut testa concentrate. [Student Project Report] (Submitted)

Syed Afroz, Zehra (2023) Physico-chemical changes during storage of water melon spread stored at various temperatures (LT, RT, FT). [Student Project Report] (Submitted)

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Tejpal, Singh (1995) Water vapour sorption and packaging characteristics of jelly crystals. [Student Project Report] (Submitted)

Tejpal, Singh and Kumar, K. R. (1996) Water Vapour Sorption and Packaging Characteristics of Jelly Crystals. Packaging Technology. pp. 22-25.