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	161.		Characterization and Evaluation of Kodo Millet Starch for Tablet Formulation by Arshdeep Singh, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-C. Add to cart (remove)
	162.		Effect of Drying Methods on Bioactive Compounds and Antioxidant Properties of Wheatgrass by Harsungeet Singh, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2020 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-E. Add to cart (remove)
	163.		Effect of Gamma Irradiation on Physico-Chemical, Rheological and Morphological Properties of Proso Millet Starch by Srishti Verma, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 VE-E. Add to cart (remove)
	164.		Isolation, Modification and Characterization of Starch From Proso Millet (Panicum Millaceum) by Meenakshi Juglan, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 JU-I. Add to cart (remove)
	165.		Comparative Analysis of Bioactive Compounds and Antioxidant Properties of Potato, Barley and Chickpea Starch by Karmpreet Singh, Supervisor : Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2020 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-C. Add to cart (remove)
	166.		Characterisation and Evalutaion of Kidney Beans Starch for Tablet Formulation by Rubal Sharma, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SH-C. Add to cart (remove)
	167.		Effect of Different Physical Modifications on Novel Bush Bean Starch and Their Characterization by Divyanshi Sharma, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SH-E. Add to cart (remove)
	168.		Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi by Vandana Sharma, Supervisor: Dr. Ankita Kataria Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2025 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SH-F. Add to cart (remove)
	169.		Functional Properties and Antioxidant Potential of Proso Millet Starch by Navneet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2020 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-F. Add to cart (remove)
	170.		Characterization and Evaluation of Proso Millet and Peral Millet Starch for Tablet Formulation by Jasbir Kaur, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-C. Add to cart (remove)
	171.		Effect of Fungal Fermentation on the Nutritional and Functional Characteristics of Proso Millet (Panicum Miliaceum L.) by Amandeep Kaur, Supervisor: Dr. Barinderjeet Singh Toor Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-E. Add to cart (remove)
	172.		Development and Evaluation of Noodles Prepared From Meal Worm ( Tenebria Molitor) by Rebecca Chekka, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: ENG Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 CH-D. Add to cart (remove)
	173.		Preparation of Noodles Using Black Solider Fly Flour and All-Purpose Wheat Flour Blends and Analysis of Their Chemical and Sensory Attributes by Tanveer Chaudhary, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 CH-P. Add to cart (remove)
	174.		Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour by Manpreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-F. Add to cart (remove)
	175.		Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat Flour by Manpreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: ENG Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-F. Add to cart (remove)
	176.		Effect of Incorporations of Different Proportions of Dragon Fruit Peel Powder in Oats and Chickpea Flour: Study of Functional, Antioxidant and Biscuit Making Properties by Aashna, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 AA-E. Add to cart (remove)
	177.		Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel by Revulapally Sumathi, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SU-F. Add to cart (remove)
	178.		Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel by Revulapally Sumathi, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: No items available. Add to cart (remove)
	179.		Wheatgrass Powder Preparation Using Oven Drying; Study of its Tablet Making Potential by Veerbahadur Singh, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2020 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-W. Add to cart (remove)
	180.		Standardization and Storage Study of Cauliflower Stalks Chutney by Sukhpreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-S. Add to cart (remove)

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