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Department of Food Technology
Food Technology Thesis
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Issue Date
Title
Author(s)
2019-02-04
STUDY ON THE DEHYDRATION PROPERTIES OF OYSTER MUSHROOM (Pleurotous sajor caju) UNDER DIFFERENT PRE-TREATMENT CONDITIONS
Raut, Anil Kumar
2018-11-27
PREPARATION AND STORAGE STABILITY EVALUATION OF TAMARILLO SAUCE WITH VARYING STORAGE TEMPERATURE AND PACKAGING MATERIAL
Joshi, Bibita
2018-11-27
EFFECTS OF JUICE CONTENT AND pH OF MUST ON THE QUALITY OF YACON (SMALLANTHUS SOCNCHIFOLIUS) WINE
Pokhrel, Lila Mani
2018-11-27
Optimization of Malting Conditions of Sorghum (Sorghum bicolor)
Dahal, Pankaj
2019-02-04
PREPARATION, QUALITY EVALUATION AND SHELF LIFE STUDY OF DHULE ACHAR, A TRADITIONAL PICKLE OF NEPAL
Adhikari, Basanta Raj
2018-11-27
PREPARATION AND STORAGE STABILITY OF YACON (Smallanthus sonchifolius) JUICE
Regmi, Abisikha
2018-07-24
PREPARATION OF SAUERKRAUT AND STUDY OF ITS REHYDRATION PROPERTIES
Basnet, Samina
2018-11-27
PHYTOCHEMICAL AND ANTIOXIDANT ACTIVITY OF COMMON SPICES AND THEIR MIX
Manandhar, Niseel
2018-11-27
PREPARATION AND QUALITY EVALUATION OF OATS FLOUR INCORPORATED MUFFIN
Lamsal, Anusmriti
2018-07-31
PREPARATION AND QUALITY EVALUATION OF SORGHUM JAND BY USING DEFINED FERMENTATION STARTER UNDER SOLID AND SEMI-SOLID STATE FERMENTATION
Shrestha, Saurav
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Basnet, Samina
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Dangol, Bijendra Lal
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buckwheat
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biscuit
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Brassica juncea
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fermentation
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Gundruk
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jand
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Rayo saag
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sorghum
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soy flour
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