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	41.		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)
	42.		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)
	43.		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)
	44.		Characterization and Evaluation of Sorghum Starch for Tablet Formulation by Gagandeep 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)
	45.		Development of Biscuits using Cowpea and Wheat Flour Blends and Analysis of their Physical and Sensory Attributes by Shayna Bhardwaj, 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 BH-D. Add to cart (remove)
	46.		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)
	47.		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)
	48.		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 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)
	49.		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)
	50.		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)
	51.		Physical, Functional and Antioxidant Properties of Biscuits Prepared from Combination of Wheat, Oats and Wheatgrass by Babita Mehra, 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 ME-P. Add to cart (remove)
	52.		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)
	53.		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)
	54.		Utilization of of Pomace for Preparation of Jam and Evaluation of its Physico-Chemical, Textural and Sensory Attributes by Amita Rani, 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 RA-U. Add to cart (remove)
	55.		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)
	56.		Characterization and Evalutaion of Potato Starch and Sweet Potato Starch for Tablet Formulation by Chandan 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 2021 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 GA-C. Add to cart (remove)
	57.		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)
	58.		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)
	59.		Effect of Gamma Irradiation on Kodo Millet Starch and its Characterization by Monika, 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 MO-E. Add to cart (remove)
	60.		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)

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