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

Article

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

Thesis

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

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

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

Student Project Report

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)

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

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

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

Seema, P. (2000) Development of value added products from date fruits. [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)

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