1. ETD Repository @ TU

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Results 51-60 of 63 (Search time: 0.019 seconds).
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Upload DateAward DateTitleResearcherGuide(s)
6-Jan-20185-Jun-2009Nutritional evaluation of Malbhog Kal (Musa AAB) at different stages of developmentDevi, HimadriDeka, S. C.
6-Jan-201825-May-2013Kinetic Modeling of Rosogolla swelling during cooking from image processing based measurementDeka, RanjanaHazarika, M. K.
5-Jan-201818-May-2013Effect of encapsulation on viability of putative probiotic bacteria (Lactobacillus Plantarum) during spray drying of sweetened yoghurtDeb, MousumiSeth, D. K.
4-Jan-20181-Jun-2012Artificial neural network based image analysis for evaluation of quality attributes and color degradation kinetics of tomatoRafiq, AasimaHazarika, M. K.
5-Jan-201815-May-2012Development of tea extract fortified fruit (Papaya) barChutia, ElloraHazarika, M. K.
5-Jan-201828-May-2014Development of Misti Dahi (sweetened yoghurt) from mixture of goat and cow milkKalita, Naba KumarSeth, D. K.
5-Jan-201823-May-2014Characterization of taro starches prepared by dual chemical modification using etherification and cross-linking and their effect on properties of soupHazarika, Bidyut JyotiSit, Nandan
5-Jan-201818-May-2013Effect of Citrus Assamensis peel powder on physicochemical and sensory properties of Misti Dahi (sweet curd) and probiotic viabilityMedhi, ManishaSeth, D. K.
5-Jan-20184-Jun-2009Effect of carrot powder fortification on nutritional and sensory quality of breadRajkhowa, PanchiSit, Nandan
5-Jan-201815-May-2012Development of composite bread from colocasia flour and wheat flourBorah, PallabiSit, Nandan

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