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	21.		Functional Properties, Bioactive Compound and Antioxidant Properties in fortified Biscuits Prepared using Different Concentrations of Jamun Seed by Mettupalli Manasa, 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 MA-F. Add to cart (remove)
	22.		Development of Cake Pre-mix by Replacing the Fat by Addition of Quince Mucilage by Riya, 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 RI-D. Add to cart (remove)
	23.		Compositional Analysis of Dried Calyces of Hibiscus Sabdariffa by Vemula Sandhyarani, 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 SA-C. Add to cart (remove)
	24.		Physical, Functional Properties of Gluten Free Herbal Cookies Prepared From Combination of Ragi and Oats Flour by Ambika Thakur, 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 TH-P. Add to cart (remove)
	25.		Development of Cakes Using Cowpea and Flour Blends and Analysis of Their Physical and Sensory Attributes by Palak Sood, 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 SO-D. Add to cart (remove)
	26.		Isolation of Starch from Wild Yam ( Dioscorea Belophylla) and Study of its Physico-Chemical, Functional and Steuctural Properties by Tanisha Thakur, Supervisor: 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 TH-I. Add to cart (remove)
	27.		Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of wheat and Papaya Peels by Jagdeep 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 2022 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)
	28.		Development of Hibiscus Ice Candies and Detox Hibiscus Tea by Dhriti 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 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SH-D. Add to cart (remove)
	29.		Isolation, Modification and Characterization of Starch From Barnyard Millet (Echinochloa Frumentacea) by Akash Jena, 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 JE-I. Add to cart (remove)
	30.		Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentration of Wheat and Sapota Peels by Anupam Kumar, 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 KU-F. Add to cart (remove)
	31.		Determination of Physical, Chemical and Mechanical Properties of Selected Cultivar Eggplant (Solanum Melongena) by Tanya 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 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-D. Add to cart (remove)
	32.		Formulation and Sensory Evaluation of Origanum Majorana Chutney by Anmol Rattan, 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 RA-F. Add to cart (remove)
	33.		Development of Herb Based Biscuits From Combination of Wheat, Mung Flour and Chlorophtym Borivillianum by Riya Garg, 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 GA-D. Add to cart (remove)
	34.		Physicochemical Properties and Sensory Evaluation of Oat Biscuits Fortified with Different Concentration of Moringa Leaves by Sukhvir 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 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-P. Add to cart (remove)
	35.		Development, Analysis and Shelf Life Study Of Beetroot- Muskmelon- Lemon Ready to Serve (RTS) Beverages by Ritesh Kumar, 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 KU. Add to cart (remove)
	36.		Development and Analysis of Blended Watermelon- Bael Ready to Serve (RTS) Beverages by Sandesh Choudhary, 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-D. Add to cart (remove)
	37.		Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil by Manpreet 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 2024 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)
	38.		Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties by Pooja 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 2025 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SH-M. Add to cart (remove)
	39.		Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Chikpea, Pigeon Pea and Green Gram by Nikita 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 2024 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)
	40.		Formulation and Evaluation of Insect (Meal worms) Based Nutri Bars For Their Chemical and Sensory Analysis by Amanpreet 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 2022 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)

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