Your search returned 26 results.

Results
			Technological characterization of rice and maize gluten free muffins :Effect of roselle and turmeric incorporation : Master of science in food science and technology / Mehak (Researcher) & Shevkani,Khetan (Supervisor) by Mehak [Researcher] Mehak [Researcher] Shevkani, Khetan [Supervisor] Material type: Text Language: English Publication details: Bathinda Central university of punjab 2022 Availability: Items available for reference: Ranganathan Library: Not for loan (1). Save to lists Add to cart (remove)
			Study on physiochemical and functional properties of groundnuts : Master of science in food science and technology / Singh,Ritu (Researcher) & Shevkani, khetan (Supervisor) by Singh,Ritu [Researcher] Singh, Ritu [Researcher] Shevkani, khetan [Supervisor] Material type: Text Language: English Publication details: Bathinda Central university of punjab 2022 Availability: Items available for reference: Ranganathan Library: Not for loan (1). Save to lists Add to cart (remove)
			Study on physical and sensory properties of ragi-wheat cookies : Master of science in food science and technology / Renuka .K (Researcher) & Shevkani,Khetan (Supervisor) by Renuka .K [Researcher] Renuka .K [Researcher] Shevkani, Khetan [Supervisor] Material type: Text Language: English Publication details: Bathinda Central university of punjab 2022 Availability: Items available for reference: Ranganathan Library: Not for loan (1). Save to lists Add to cart (remove)
			A comparative study on hydration and cooking properties of mung bean ,urad bean and chickpea and their application in cookies preparation : Master of science in food science and technology / Kumari ,Megha (Researcher) & Shevkani,khetan (Supervisor) by Kumari ,Megha [Researcher] Kumari, Megha [Researcher] Shevkani, khetan [Supervisor] Material type: Text Language: English Publication details: Bathinda Central university of punjab 2022 Availability: Items available for reference: Ranganathan Library: Not for loan (1). Save to lists Add to cart (remove)
			A comparative study on physical and functional characterization of selected cereals and pulses : Master of science in food science and technology / Vidyadhari,Garimalla venkata (Researcher) & Shevkani,khetan (Supervisor) by Vidyadhari,Garimalla venkata [Researcher] Vidyadhari, Garimalla venkata [Researcher] Shevkani, khetan [Supervisor] Material type: Text Language: English Publication details: Bathinda Central university of punjab 2022 Availability: Items available for reference: Ranganathan Library: Not for loan (1). Save to lists Add to cart (remove)
			Effect of guar gum and xanthan gum on selected properties of corn and potato starch : Master of science in food science and technology / Jhansilakshmi bai,Badavathu (Researcher) & Shevkani,khetan (Supervisor) by Jhansilakshmi bai,Badavathu [Researcher] Jhansilakshmi bai, Badavathu [Researcher] Shevkani, khetan [Supervisor] Material type: Text Language: English Publication details: Bathinda Central university of punjab 2022 Availability: Items available for reference: Ranganathan Library: Not for loan (1). Save to lists Add to cart (remove)

This system is made operational by the in-house staff of the CUP Library.