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Showing results 183 to 202 of 261
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Issue Date
Title
Author(s)
2023-07-23
PHYTOCHEMICAL ANALYSIS AND ANTIMICROBIAL ACTIVITY OF Artemisia vulgaris (L) OF DHANKUTA NEPAL
KARKI, SUJA
2023-07-07
PHYTOCHEMICAL ANALYSIS AND ANTIMICROBIAL ANALYSIS OF Tectaria coadunata IN DHARAN, EASTERN NEPAL
KARKI, PUSPA
2018-11-27
PHYTOCHEMICAL AND ANTIOXIDANT ACTIVITY OF COMMON SPICES AND THEIR MIX
Manandhar, Niseel
2022-08-01
PHYTOCHEMICALS, ANTI-OXIDANT AND SENSORY ANALYSIS OF GURJO (Tinospora sinensis) STEM INCORPORATED GREEN TEA (Camellia sinensis)
Karki, Sunita
2022-11-01
PREAPARATION AND STUDY OF FERMENTATION KINETICS, ANTIOXIDANT, ANTIMICROBIAL, α-AMYLASE INHIBITORY ACTIVITY AND QUALITY ANALYSIS OF BERGENIA CILIATA ADDED METHEGLIN
Kharel, Sanjog
2019-09-03
PREPARATION AND QUALITY ANALYSIS OF YACON (Smallanthus sonchifolius) BASED HERBAL WINE
Karki, Samit
2018-09-20
PREPARATION AND QUALITY EVALUATION OF BROWN RICE AND KHOA INCORPORATED YAMARI
Dangol, Bijendra Lal
2019-02-04
PREPARATION AND QUALITY EVALUATION OF BUCKWHEAT FLOUR INCORPORATED BISCUIT
Poudel, Ananta Raj
2022-08-05
PREPARATION AND QUALITY EVALUATION OF CHICKPEA FLOUR INCORPORATED MUFFIN AND ITS STORAGE STABILITY
Shrestha, Archana
2022-06-11
PREPARATION AND QUALITY EVALUATION OF COCONUT MILK INCORPORATED ICE CREAM
Sigdel, Subash
2018-11-27
PREPARATION AND QUALITY EVALUATION OF COCONUT MILK INCORPORATED YOGHURT
Adhikari, Bibek
2019-09-03
PREPARATION AND QUALITY EVALUATION OF COMPOSITE BREAD FROM WHEAT, OAT AND MAIZE FLOUR
Shrestha, Sira
2021-04-01
PREPARATION AND QUALITY EVALUATION OF MALTED SORGHUM INCORPORATED BREAD
Acharya, Diwash
2023-12-28
PREPARATION AND QUALITY EVALUATION OF MASYEURA PREPARED FROM CHAYOTE (Sechium edule) AND BLACK GRAM DAHL (Phaseolus mungo)
Dhakal, Gita Prasad
2018-11-27
PREPARATION AND QUALITY EVALUATION OF OATS FLOUR INCORPORATED MUFFIN
Lamsal, Anusmriti
2018-09-20
PREPARATION AND QUALITY EVALUATION OF OATS FLOUR INCORPORATED MUFFIN
Lamsal, Anusmriti
2022-06-08
PREPARATION AND QUALITY EVALUATION OF PROTEIN-RICH CONCENTRATE USING BUFFALO (BUBALUS BUBALIS) LIVER AND GERMINATED SOYBEAN (GLYCINE MAX)
G.C, Mamata
2022-07-29
PREPARATION AND QUALITY EVALUATION OF READY TO USE THERAPEUTIC FOOD (RUTF) FOR CHILDREN BELOW FIVE YEARS
Pradhan, Priya
2018-07-31
PREPARATION AND QUALITY EVALUATION OF SORGHUM JAND BY USING DEFINED FERMENTATION STARTER UNDER SOLID AND SEMI-SOLID STATE FERMENTATION
Shrestha, Saurav
2018-11-26
PREPARATION AND SHELF LIFE STUDY OF CINNAMON OLEORESIN INCORPORATED YOGHURT
Khadka, Gyanu