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A

Ajay, Sanghi (1997) Influence of high sucrose on rheological characteristics of dough and quality of bread. [Student Project Report] (Submitted)

Anusha, Sampath (1997) Carotenoids stability in carrots : Effect of storage and processing. [Student Project Report] (Submitted)

C

Chandrasekhar, Kanigelpula (1997) Studies on flavour of basmati rice samples. [Student Project Report] (Submitted)

J

Jagdeep Singh, Marahar (1997) Effect of incorporation of extruded flour on the quality of high ratio cakes. [Student Project Report] (Submitted)

Jiten, Ale (1997) Specific migration of styrene monomer from polystyrene packaging materials. [Student Project Report] (Submitted)

K

Kirti, Sharma (1997) Development of spray dried malted milk food. [Student Project Report] (Submitted)

L

Lalatendu Keshari, Rout (1997) Screening of potent yeast strain for high alcohol production. [Student Project Report] (Submitted)

M

Mahendra Kumar, Joshi (1997) Determination of C6 flavourants in black tea. [Student Project Report] (Submitted)

Manmohan, Lazar (1997) Development of granulated instant tea. [Student Project Report] (Submitted)

Mr, Shashikantha (1997) Use of lactic acid bacteria in probiotic beverages. [Student Project Report] (Submitted)

Mulik Kuldip, Pandurang (1997) Fruit Juice Powder manufacture by foam mat dyring. [Student Project Report] (Submitted)

N

Neetu, Singh (1997) Osmo-dehydration and freezing of Mango and Jack fruit. [Student Project Report] (Submitted)

P

Prahallad, Kr. Patel (1997) Determination of menthol in confectionery items. [Student Project Report] (Submitted)

S

Seependra, Kumar (1997) Effect of reducing agents on dough rheology and baking performance of semi-sweet biscuits. [Student Project Report] (Submitted)

Shalini, Dogra (1997) Natural colours from penicillium Sp. and rhodotorula gracilis. [Student Project Report] (Submitted)

Siya Ram, Mourya (1997) Development of coated extruded rice based snacks. [Student Project Report] (Submitted)

Sukhendu, Ghosh (1997) Functionality of maltodextrin as fat replacer in biscuit formulation. [Student Project Report] (Submitted)