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	201.		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)
	202.		Effect of Drying Methods on Different Properties of Mung Bean and Kidney Bean Starch by Prabhjot 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-E. Add to cart (remove)
	203.		A Review on Drinking Water Pollutants: Methods for Identification and Remediation Techniques by Karampreet 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 2020 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SH-A. Add to cart (remove)
	204.		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)
	205.		Functional and Antioxidant Properties of Muffins Prepared from Combination of Black Rice and Refined Wheat by Chayanika Deb, 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 DE-F. Add to cart (remove)
	206.		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)
	207.		Functional and Antioxidant Properties of Idli Prepared from Combination of White Rice, Black Rice and Black Gram by Soni Joshi, 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 JO-F. Add to cart (remove)
	208.		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)
	209.		Effect of Germination on Nutritional Profile of Selected Chia Seeds and Development of Chia Seeds Based Biscuits by Harpreet 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-E. Add to cart (remove)
	210.		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)
	211.		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)
	212.		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)
	213.		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)
	214.		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)
	215.		Comparative Analysis of Biscuits Prepared from Different Types of Millet with Refined Wheat Flour: Study of Functional Properties of Flours by Shweta Chaturvedi, 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 CH-C. Add to cart (remove)
	216.		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)
	217.		Nutritional and Sensory Evaluation of High Dietary Fibre Oats Cookies Incorporated with Pineapple Pomace Powder by Dijit Kumar Borthakur, 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 BO-N. Add to cart (remove)
	218.		Isolation, Modification and Characterization of Starch from Kodo Millet (Paspalum Scrobiculatum) by Amandeep 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-I. Add to cart (remove)
	219.		Formulation of Black Wheat and Barley Flour Blends for Development of Functional Cookies by Kashish Singla, 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 SI-F. Add to cart (remove)
	220.		Comparative Evaluation of Compositional and Functional Attributes of Sun-Dried & Oven-Dried Mushroom by Nirmal Singh, 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 SI-C. Add to cart (remove)

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