MRSPTU Central Library Search for 'su:"Food Science & Technology"'

Formulation of Black Wheat and Barley Flour Blends for Development of Functional Cookies

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

Place hold on Formulation of Black Wheat and Barley Flour Blends for Development of Functional Cookies

Comparative Evaluation of Compositional and Functional Attributes of Sun-Dried & Oven-Dried Mushroom

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

Place hold on Comparative Evaluation of Compositional and Functional Attributes of Sun-Dried & Oven-Dried Mushroom

Development of Gluten Free Bar with Added Benefits of Herbs

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

Place hold on Development of Gluten Free Bar with Added Benefits of Herbs

Effect of Processing on the Nutritional Characteristics and Functionality of Kodo Millet

By Simran Sidhu, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Effect of Processing on the Nutritional Characteristics and Functionality of Kodo Millet

Effect of Processing on the Nutritional Characteristics and Functionality of Barnyard Millet

By Sandeep Singh, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Effect of Processing on the Nutritional Characteristics and Functionality of Barnyard Millet

Formulation of Bar from Oats Incorporated with Pomegranate Peel Powder: Physicochemical, Antioxidant and Textual Properties

By Ramandeep Singh Supervisor: K. S. Sandhu, . Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Formulation of Bar from Oats Incorporated with Pomegranate Peel Powder: Physicochemical, Antioxidant and Textual Properties

Comparative Analysis of Physio-Chemical Properties Bioactive Profile and Antioxidant Potential of Wine Prepared using Honey-Apple Ber Juice Blend

By M.U Chandrakant, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Comparative Analysis of Physio-Chemical Properties Bioactive Profile and Antioxidant Potential of Wine Prepared using Honey-Apple Ber Juice Blend

Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Pigeon Pea

By Manveer Kaur Supervisor: B. S. Toor, . Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Pigeon Pea

Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Yellow Pea

By Novi Aggarwal, Supervisor: B. S. Toor, . Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Yellow Pea

Development and Evaluation of Barley and Black Wheat Malt Premix

By Nitu Bharti, Supervisor: A. Kataria,. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Development and Evaluation of Barley and Black Wheat Malt Premix

Development of Biscuits using Black Wheat Flour and Bombax Ceiba Powder Blends and Analysis of their Physical and Sensory Attributes

By Mamta, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Development of Biscuits using Black Wheat Flour and Bombax Ceiba Powder Blends and Analysis of their Physical and Sensory Attributes

Physicochemical and Antioxidant Properties of Novel Variety of Rice (Boka Chaul): Formulation of Rice Balls

By K.S.R. Paul Sundar, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Physicochemical and Antioxidant Properties of Novel Variety of Rice (Boka Chaul): Formulation of Rice Balls

Formulation and Evaluation of Tree Bean Flour (Parkia Roxburghii) Incorporated Muffins for their Physical, Chemical, Functional, Antioxidant, Textual and Sensory Properties

By KM Namrata Sharma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Formulation and Evaluation of Tree Bean Flour (Parkia Roxburghii) Incorporated Muffins for their Physical, Chemical, Functional, Antioxidant, Textual and Sensory Properties

Evaluation of Physiochemical, Textual, and Sensory Attributes of Jam of various Varieties of Ziziphus Mauritiana

By Guncha Paliwal, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Evaluation of Physiochemical, Textual, and Sensory Attributes of Jam of various Varieties of Ziziphus Mauritiana

Formulation and Quality Evaluation of Biscuits Made by Blend of Wheat Flour and Babul Seed Powder

By Manju Rani, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Formulation and Quality Evaluation of Biscuits Made by Blend of Wheat Flour and Babul Seed Powder

Development and Quality Evaluation of High Fiber Muffins by Incorporation of Date Seed Powder (Phoenix dactylifera L.)

By Mugdha Mittal, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Development and Quality Evaluation of High Fiber Muffins by Incorporation of Date Seed Powder (Phoenix dactylifera L.)

Effect of Processing on the Nutritional Characteristics and Functionality of Little Millet

By Harpreet Kaur, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Effect of Processing on the Nutritional Characteristics and Functionality of Little Millet

Devleopment of Protein Bar using Oyster Mushroom and Analysis of their Chemical and Sensory Attributes

By Kartik Mehta, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Devleopment of Protein Bar using Oyster Mushroom and Analysis of their Chemical and Sensory Attributes

Shelf Life Studies and Sensorial Analysis of Gluten Free Bar with Added Benefits of Herbs

By Jaspreet Kaur Supervisor: K. S. Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Shelf Life Studies and Sensorial Analysis of Gluten Free Bar with Added Benefits of Herbs

Effect of Different Drying Techniques on the Compositional and Functional Characteristics of Muskmelon Peel

By Harshit Kumar Tripathi, Supervisor: Dr. Barinderjeet Singh Toor. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Effect of Different Drying Techniques on the Compositional and Functional Characteristics of Muskmelon Peel