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Showing results 183 to 202 of 261 < previous   next >
PreviewIssue DateTitleAuthor(s)
2023-07-23PHYTOCHEMICAL ANALYSIS AND ANTIMICROBIAL ACTIVITY OF Artemisia vulgaris (L) OF DHANKUTA NEPALKARKI, SUJA
2023-07-07PHYTOCHEMICAL ANALYSIS AND ANTIMICROBIAL ANALYSIS OF Tectaria coadunata IN DHARAN, EASTERN NEPALKARKI, PUSPA
dissertationfinal.pdf.jpg2018-11-27PHYTOCHEMICAL AND ANTIOXIDANT ACTIVITY OF COMMON SPICES AND THEIR MIXManandhar, Niseel
2022-08-01PHYTOCHEMICALS, ANTI-OXIDANT AND SENSORY ANALYSIS OF GURJO (Tinospora sinensis) STEM INCORPORATED GREEN TEA (Camellia sinensis)Karki, Sunita
2022-11-01PREAPARATION AND STUDY OF FERMENTATION KINETICS, ANTIOXIDANT, ANTIMICROBIAL, α-AMYLASE INHIBITORY ACTIVITY AND QUALITY ANALYSIS OF BERGENIA CILIATA ADDED METHEGLINKharel, Sanjog
herbal yacon wine thesis(samit thesis).pdf.jpg2019-09-03PREPARATION AND QUALITY ANALYSIS OF YACON (Smallanthus sonchifolius) BASED HERBAL WINEKarki, Samit
FINAL YAMARI THESIS PRINTED.pdf.jpg2018-09-20PREPARATION AND QUALITY EVALUATION OF BROWN RICE AND KHOA INCORPORATED YAMARIDangol, Bijendra Lal
Preparation and quality evaluation of bu - Ananta Raj Poudel.pdf.jpg2019-02-04PREPARATION AND QUALITY EVALUATION OF BUCKWHEAT FLOUR INCORPORATED BISCUITPoudel, Ananta Raj
2022-08-05PREPARATION AND QUALITY EVALUATION OF CHICKPEA FLOUR INCORPORATED MUFFIN AND ITS STORAGE STABILITYShrestha, Archana
2022-06-11PREPARATION AND QUALITY EVALUATION OF COCONUT MILK INCORPORATED ICE CREAMSigdel, Subash
preparation and quality evaluation of coconut milk incorporated yoghurt.pdf.jpg2018-11-27PREPARATION AND QUALITY EVALUATION OF COCONUT MILK INCORPORATED YOGHURTAdhikari, Bibek
sira final thesis.pdf.jpg2019-09-03PREPARATION AND QUALITY EVALUATION OF COMPOSITE BREAD FROM WHEAT, OAT AND MAIZE FLOURShrestha, Sira
2021-04-01PREPARATION AND QUALITY EVALUATION OF MALTED SORGHUM INCORPORATED BREADAcharya, Diwash
2023-12-28PREPARATION AND QUALITY EVALUATION OF MASYEURA PREPARED FROM CHAYOTE (Sechium edule) AND BLACK GRAM DAHL (Phaseolus mungo)Dhakal, Gita Prasad
Preparation-of-oats-flour-incorporated-muffins.pdf.jpg2018-11-27PREPARATION AND QUALITY EVALUATION OF OATS FLOUR INCORPORATED MUFFINLamsal, Anusmriti
Preparation-of-oats-flour-incorporated-muffins.pdf.jpg2018-09-20PREPARATION AND QUALITY EVALUATION OF OATS FLOUR INCORPORATED MUFFINLamsal, Anusmriti
2022-06-08PREPARATION AND QUALITY EVALUATION OF PROTEIN-RICH CONCENTRATE USING BUFFALO (BUBALUS BUBALIS) LIVER AND GERMINATED SOYBEAN (GLYCINE MAX)G.C, Mamata
2022-07-29PREPARATION AND QUALITY EVALUATION OF READY TO USE THERAPEUTIC FOOD (RUTF) FOR CHILDREN BELOW FIVE YEARSPradhan, Priya
Saurav_FinalThesis.pdf.jpg2018-07-31PREPARATION AND QUALITY EVALUATION OF SORGHUM JAND BY USING DEFINED FERMENTATION STARTER UNDER SOLID AND SEMI-SOLID STATE FERMENTATIONShrestha, Saurav
CD-ma-halne-pdf.pdf.jpg2018-11-26PREPARATION AND SHELF LIFE STUDY OF CINNAMON OLEORESIN INCORPORATED YOGHURTKhadka, Gyanu
Showing results 183 to 202 of 261 < previous   next >