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Results 451-460 of 1723 (Search time: 0.024 seconds).
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Upload DateAward DateTitleResearcherGuide(s)
5-Jan-201825-May-2013Development of gluten free bread using osmotic dehydrated kachkal bananaGayary, Mainao AlinaDash, K. K.
6-Jan-201815-May-2012Formulation of sponge cake enriched with hydrothermally modified resistant corn starch and Pleurotus ostreatus polysaccharideMedhi, NamitaDuary, Raj Kumar
6-Jan-201815-May-2012Fortification of encapsulated form of omega-3 fatty acid recovered from fish waste in yoghurtChoudhury, SanandaDuary, Raj Kumar
6-Jan-201825-May-2013Formulation of low-fat flavoured probiotic yoghurt consisting water chestnut starch as biothickenerBorah, SangitaDuary, Raj Kumar
6-Jan-20184-Jun-2009Effect of various processing treatments on chemical compositions of newly developed cultivars of green gram [Vigna radiata (l.) Wilczek] and black gram [Vigna mungo (l.) Hepper] of AssamKakati, PompiDeka, S. C.
6-Jan-201815-May-2012Effects of soaking and steaming conditions on the quality of "Komal Chawal"Choudhury, JuriHazarika, M. K.
6-Jan-201823-May-2014Formulation of low-gluten bread enriched with edible mushroom powderKashyap, NiharikaDuary, Raj Kumar
6-Jan-201818-May-2013Effect of slice thickness, syrup temperature, blanching time on quality of instant bamboo shoot candySarma, MausumiBadwaik, L. S.
6-Jan-201810-Jun-2009Effect of storage period on calcium and folic acid fortified yoghurtChhettri, SushmaSit, Nandan
5-Jan-20188-May-2012Graphene/graphene oxide filled polythiophene compositePegu, RupaDolui, S. K.

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