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Department of Food Technology
Food Technology Thesis
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Issue Date
Title
Author(s)
2022-06-08
PREPARATION AND QUALITY EVALUATION OF PROTEIN-RICH CONCENTRATE USING BUFFALO (BUBALUS BUBALIS) LIVER AND GERMINATED SOYBEAN (GLYCINE MAX)
G.C, Mamata
2022-06-06
OXIDATIVE RANCIDITY OF AVOCADO OIL (HASS VARIETY) PRODUCED BY SCREW PRESSING AND SOLVENT EXTRACTION METHOD
Shrestha, Anjana
2022-06-08
OPTIMIZATION OF SMP AND SUGAR PROPORTION FOR WHEY BASED YOGHURT AND ITS QUALITY EVALUATION
Adhikari, Dinesh
2022-06-10
EFFECT OF PRETREATMENTS AND DRYING TEMPERATURE ON QUALITY CHARACTERISTICS OF DEHYDRATED AMLA (Phyllanthus emblica)
Ghimire, Aayush Sharma
2022-11-25
PREPARATION OF KASAR AND ITS QUALITY EVALUATION
Bhattarai, Anjan Kumar
2022-11-25
PREPARATIONAND QUALITYEVALUTATION OFDATE POWDER SUBSITUTED MUFFIN
Chhimal, Samikshya
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
2022-11-16
WHEY PROTEIN HYDROLYSIS ABILITY OF PROTEASE EXTRACTED FROM KIWI (Actinidia deliciosa) FRUIT
Bhattarai, Roshan
2022-11-16
EXTRACTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF KINEMA PROTEASE PRODUCED FROM WHITE SOYABEAN
Pahadi, Tikaram
2022-12-04
EFFECT OF AVOCADO PUREE AS FAT REPLACER IN THE COMPOSITE FLOUR (WHEAT AND OATS) MUFFIN
Baniya, Barsha
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antioxidant
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antioxidant activity
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Armala VDC
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avocado
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avocados
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bamboo shoots
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beetroot
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Beetroot and gingers
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Bergenia ciliata
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Beta vulgaris
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