Results
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Studies on Development of Non-dairy Probiotic Drink Utilizing Cereal ( Wheat ) and Legume ( Green Gram ) Flour by
Material type:  Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ), India 2016
Dissertation note: Studies
Development
Non-dairy
Probiotic
Drink
Utilizing
Cereal
Wheat
Legume
Green
Gram
Flour
M.Tech.( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ), India 2016
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 RAU.
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2.
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Studies on Effect of Hydrocolloids on Qualities of Beetroot-Carrot RTS Beverage by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ), India 2016
Dissertation note: Studies
Effect
Hydrocolloids
Qualities
Beetroot-Carrot
RTS
Beverage
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ), India 2016
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 SAN.
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3.
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Studies on Post Harvest Management of Apple Ber ( Ziziphus Mauritiana ) Fruit and Its Expolration in Value Added Food Products by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ), India 2017
Dissertation note: Studies
Post
Harvest
Management
Apple
Ber
Ziziphus
Mauritiana
Fruit
Expolration
Value
Food
Products
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ), India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 DES.
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4.
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Studies on Development of Process For Preparation of Instant Sorghum Flakes ( Poha ) by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Development
Process
Preparation
Instant
Sorghum
Flakes
Poha
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 KAM.
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5.
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Studies on Development of Technology for Production of Fresh Turmeric ( Salem ) Candy and Soup by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Development
Technology
Production
Fresh
Turmeric
Salem
Candy
Soup
M.Tech. ( Food Technology ) Dissertation , Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 PAW.
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6.
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Studies on Physico-Chemical and Nutritional Properties of Millets and It's Utilization in Indian Heritage Food Kharodi by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Physico-Chemical
Nutritional
Properties
Millets
Utilization
Indian
Heritage
Food
Kharodi
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 DUD.
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7.
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Studies on Preparation and Nutritional Quality of Sorghum Finger Millet Chakli by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Preparation
Nutritional
Quality
Sorghum
Finger
Millet
Chakli
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 PAT.
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8.
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Extraction and Utilization of Chia Seed Gel ( Salvia hispanica ) in Dairy and Bakery Product as a Stabilizer and Emulsifier by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Extraction
Utilization
Chia
Seed
Gel
Salvia
hispanica
Dairy
Bakery
Product
Stabilizer
Emulsifier
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 CHA.
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9.
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Studies on Production of Partially Defatted Soybean Flour and Its Utilization in Chapati by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Production
Partially
Defatted
Soybean
Flour
Utilization
Chapati
M.Sc. ( Agri. ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 SYE.
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10.
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Development of Technology for Production of Flavoured Mayonnaise by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Development
Technology
Production
Flavoured
Mayonnaise
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 GAI.
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11.
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Studies on Development of Low Calorie Herbal Beverage ( RTS ) by using Artificial Sweetener by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Development
Low
Calorie
Herbal
Artificial
Sweetener
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 SYE.
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12.
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Studies on Standardization of Process Technology for Preparation of Khajoor ( Phoenix dactylifera ) Burfi by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Standardization
Process
Technology
Preparation
Khajoor
Phoenix
dactylifera
Burfi
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 MET.
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13.
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Studies on Development of Probiotic Chocolate by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Development
Probiotic
Chocolate
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 KHA.
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14.
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Studies on Preparation, Physicochemical Parameters and Storage Stability of Low Calorie Spiced Pineapple RTS Beverage by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Preparation
Physicochemical
Parameters
Storage
Stability
Low
Calorie
Pineapple
Beverage
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 MIR.
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15.
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Studies on Development of Technology for Production of Mix Fruit Bar by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Development
Technology
Production
Mix
Fruit
Bar
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 PAW.
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16.
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Studies on Standardization and Quality Evaluation of Indian Heritage Food Sandga by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Standardization
Quality
Evaluation
Indian
Heritage
Food
Sandga
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 MUS.
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17.
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Development and Quality Evaluation of Composite Flour Cookies by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Development
Quality
Evaluation
Composite
Flour
Cookies
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 KUK.
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18.
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Studies on Exploration of Psylliumhusk as Prebiotic for the Preparation of Traditional Fermented Foods ( Buttermilk & Shrikhand ) by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Exploration
Psylliumhusk
Prebiotic
Preparation
Traditional
Fermented
Foods
Buttermilk
Shrikhand
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 DEE.
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19.
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Studies on Development and Standerdization of Custard Apple Rabri and Basundi by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Development
Standerdization
Custard
Apple
Rabri
Basundi
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 GIT.
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20.
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Studies on Utilization of Adulasa ( Adhatoda Vasica ) Leaf Extract as Antidiabatic in Carbonated RTS Beverage by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Parbhani ( Unpublished ) College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Dissertation note: Studies
Utilization
Adulasa
Adhatoda
Vasica
Leaf
Extract
Antidiabatic
Carbonated
RTS
Beverage
M.Tech. ( Food Technology ) Dissertation, Department of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 ( M.S. ) , India 2017
Availability: Items available for reference: University Library,VNMKV,Parbhani: Not for loan (1)Call number: 664 GED.
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