MRSPTU Central Library Search for 'Provider:Department of Food Science & Technology, MRSPTU, Bathinda'

Heat Moisture Treated Lotus Seed Starch: Its Characterization and Usage in Tablet Formulation

By Akanksha, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Heat Moisture Treated Lotus Seed Starch: Its Characterization and Usage in Tablet Formulation

Effect of Gamma Irradiation on Physico-chemical, Rheological and Morphological Properties of Finger Millet Starch

By Veerpal Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Effect of Gamma Irradiation on Physico-chemical, Rheological and Morphological Properties of Finger Millet Starch

Review of Wheat Grass: Health Benefits and Utilization

By Anushka Pallavi, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

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Evaluation of Functional Properties of Kigellia Africana and Preparation of Squash to Enhance the Palatability of Under-Utilized Functional Fruit

By Rajinder Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Evaluation of Functional Properties of Kigellia Africana and Preparation of Squash to Enhance the Palatability of Under-Utilized Functional Fruit

Characterisation and Evaluation of Potato Starch for Tablet Formulation

By Balwinder Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Characterisation and Evaluation of Potato Starch for Tablet Formulation

Comparative Analysis of Physico-Chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Beetroot Blend

By Sonia, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Comparative Analysis of Physico-Chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Beetroot Blend

Comparative Analysis of Physico-chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Ginger Blend

By Rinku, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Comparative Analysis of Physico-chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Ginger Blend

Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) Drink

By Kartik Sharma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) Drink

Isolation of Starch from Purple Yam (Dioscorea Alata) and Study of its Physico-Chemical,Functional and Structural Properties

By Arshdeep Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Isolation of Starch from Purple Yam (Dioscorea Alata) and Study of its Physico-Chemical,Functional and Structural Properties

To Study The Physiochemical, Fatty Acid Profile and Storage Stability of Groundnut Oil and its Blends with Citrullus Colocynthis Oil in Different Ratio

By Arvinder Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on To Study The Physiochemical, Fatty Acid Profile and Storage Stability of Groundnut Oil and its Blends with Citrullus Colocynthis Oil in Different Ratio

Preparation of Jam From Black and White Mulberries and Analysis of its Physicochemical, Textural and Sensory Attributes

By Beant Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Preparation of Jam From Black and White Mulberries and Analysis of its Physicochemical, Textural and Sensory Attributes

Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots

By Piyush Verma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots

Extraction, Characterization and Utilization of Osa-Modified Corn Starch for Formulation of Oil-Substituted Mayonnaise

By Kirandeep Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Extraction, Characterization and Utilization of Osa-Modified Corn Starch for Formulation of Oil-Substituted Mayonnaise

Comparative Analysis of Bioactive Profile and Antioxidant Properties of Ready to Serve (RTS) Kinnow-Amla Beverages

By Rishav Kamboj, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Comparative Analysis of Bioactive Profile and Antioxidant Properties of Ready to Serve (RTS) Kinnow-Amla Beverages

Comparative Analysis of Physico-chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Giloy Blend

By Gagandeep, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Comparative Analysis of Physico-chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Giloy Blend

Development of Plant Based Dog Biscuits

By Manankit Brar, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Development of Plant Based Dog Biscuits

Variability in Bioactive Profile and Antioxidant Properties of Bread Prepared using Different Wheat Type

By Sukhbir Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

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Study on Physicochemical and Functional Properties of Flour From Waterlily and Lotus Seed

By Uttamjeet Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Study on Physicochemical and Functional Properties of Flour From Waterlily and Lotus Seed

Biscuits Made by Incorporation of Kinnow Pomace to Oat Flour: Physicochemical and Sensory Properties

By Sukhdeep Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Biscuits Made by Incorporation of Kinnow Pomace to Oat Flour: Physicochemical and Sensory Properties

Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared using Different Concentrations of Kiwi Peel

By Urvashi Rawat, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared using Different Concentrations of Kiwi Peel

Effect of Germination on Nutritional Profile of Selected Chia Seeds and Development of Chia Seeds Based Nutri Bar

By Satnam Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Effect of Germination on Nutritional Profile of Selected Chia Seeds and Development of Chia Seeds Based Nutri Bar

Characterization and Evaluation of Lotus Seed Starch for Tablet Formulation

By Srishti Baliyan, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Characterization and Evaluation of Lotus Seed Starch for Tablet Formulation

Characterization and Evaluation of Kodo Millet Starch for Tablet Formulation

By Arshdeep Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Characterization and Evaluation of Kodo Millet Starch for Tablet Formulation

Effect of Drying Methods on Bioactive Compounds and Antioxidant Properties of Wheatgrass

By Harsungeet Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Effect of Drying Methods on Bioactive Compounds and Antioxidant Properties of Wheatgrass

Effect of Gamma Irradiation on Physico-Chemical, Rheological and Morphological Properties of Proso Millet Starch

By Srishti Verma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Effect of Gamma Irradiation on Physico-Chemical, Rheological and Morphological Properties of Proso Millet Starch

Isolation, Modification and Characterization of Starch From Proso Millet (Panicum Millaceum)

By Meenakshi Juglan, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Isolation, Modification and Characterization of Starch From Proso Millet (Panicum Millaceum)

Comparative Analysis of Bioactive Compounds and Antioxidant Properties of Potato, Barley and Chickpea Starch

By Karmpreet Singh, Supervisor : Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Comparative Analysis of Bioactive Compounds and Antioxidant Properties of Potato, Barley and Chickpea Starch

Characterisation and Evalutaion of Kidney Beans Starch for Tablet Formulation

By Rubal Sharma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Characterisation and Evalutaion of Kidney Beans Starch for Tablet Formulation

Effect of Different Physical Modifications on Novel Bush Bean Starch and Their Characterization

By Divyanshi Sharma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Effect of Different Physical Modifications on Novel Bush Bean Starch and Their Characterization

Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi

By Vandana Sharma, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi

Functional Properties and Antioxidant Potential of Proso Millet Starch

By Navneet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Functional Properties and Antioxidant Potential of Proso Millet Starch

Characterization and Evaluation of Proso Millet and Peral Millet Starch for Tablet Formulation

By Jasbir Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Characterization and Evaluation of Proso Millet and Peral Millet Starch for Tablet Formulation

Effect of Fungal Fermentation on the Nutritional and Functional Characteristics of Proso Millet (Panicum Miliaceum L.)

By Amandeep Kaur, Supervisor: Dr. Barinderjeet Singh Toor. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Effect of Fungal Fermentation on the Nutritional and Functional Characteristics of Proso Millet (Panicum Miliaceum L.)

Development and Evaluation of Noodles Prepared From Meal Worm ( Tenebria Molitor)

By Rebecca Chekka, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development and Evaluation of Noodles Prepared From Meal Worm ( Tenebria Molitor)

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. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Preparation of Noodles Using Black Solider Fly Flour and All-Purpose Wheat Flour Blends and Analysis of Their Chemical and Sensory Attributes

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. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour

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. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat Flour

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. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Effect of Incorporations of Different Proportions of Dragon Fruit Peel Powder in Oats and Chickpea Flour: Study of Functional, Antioxidant and Biscuit Making Properties

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. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel

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. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel

Wheatgrass Powder Preparation Using Oven Drying; Study of its Tablet Making Potential

By Veerbahadur Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Wheatgrass Powder Preparation Using Oven Drying; Study of its Tablet Making Potential

Standardization and Storage Study of Cauliflower Stalks Chutney

By Sukhpreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Standardization and Storage Study of Cauliflower Stalks Chutney

Characterization and Evaluation of Sorghum Starch for Tablet Formulation

By Gagandeep Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Characterization and Evaluation of Sorghum Starch for Tablet Formulation

Development of Biscuits using Cowpea and Wheat Flour Blends and Analysis of their Physical and Sensory Attributes

By Shayna Bhardwaj, Supervisor: Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development of Biscuits using Cowpea and Wheat Flour Blends and Analysis of their Physical and Sensory Attributes

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. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compound and Antioxidant Properties in fortified Biscuits Prepared using Different Concentrations of Jamun Seed

Development of Cake Pre-mix by Replacing the Fat by Addition of Quince Mucilage

By Riya, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development of Cake Pre-mix by Replacing the Fat by Addition of Quince Mucilage

Exploring Mung Bean and Chickpea Starches for Making Buccal Films: Characterization and In Vitro Drug Release Property

By Jaspreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Exploring Mung Bean and Chickpea Starches for Making Buccal Films: Characterization and In Vitro Drug Release Property

Compositional Analysis of Dried Calyces of Hibiscus Sabdariffa

By Vemula Sandhyarani, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

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Physical, Functional Properties of Gluten Free Herbal Cookies Prepared From Combination of Ragi and Oats Flour

By Ambika Thakur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Physical, Functional Properties of Gluten Free Herbal Cookies Prepared From Combination of Ragi and Oats Flour

Physical, Functional and Antioxidant Properties of Biscuits Prepared from Combination of Wheat, Oats and Wheatgrass

By Babita Mehra, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Physical, Functional and Antioxidant Properties of Biscuits Prepared from Combination of Wheat, Oats and Wheatgrass