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Department of Food Technology
Food Technology Thesis
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Issue Date
Title
Author(s)
2023-04-05
EXTRACTION, PARTIAL PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM KIWI FRUIT (Actinidia deliciosa) FOR MAKING SOFT CHEESE
Shrestha, Shiva Kumar
2023-01-27
EFFECT OF VARYING QUANTITIES OF Tinospora sinensis AND Piper betle EXTRACTS ON THE SENSORY AND PHYSICOCHEMICAL QUALITIES OF RUM
Anup Poudel, Upadhyay
2023-02-09
STUDY OF PHYSICOCHEMICAL PROPERTIES OF COFFEE BEANS FROM DIFFERENT PROCESSING METHODS
Aryal, Bipin
2023-12-28
PREPARATION AND QUALITY EVALUATION OF MASYEURA PREPARED FROM CHAYOTE (Sechium edule) AND BLACK GRAM DAHL (Phaseolus mungo)
Dhakal, Gita Prasad
2023-04-09
EFFECT OF pH, MURCHA LEVEL AND FERMENTATION TIME ON SENSORY AND PHYSICOCHEMICAL PROPERTIES OF BHATI JAND PREPARED FROM BROKEN RICE
Gautam, Prakriti
2023-06-01
EXTRACTION, PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM THE LATEX OF Calotropis gigantea IN FRESH CHEESE MAKING
Karki, Peshal Raj
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Anup Poudel, Upadhyay
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Aryal, Bipin
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Dhakal, Gita Prasad
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Gautam, Prakriti
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Karki, Peshal Raj
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Shrestha, Shiva Kumar
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coffee processing
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Dadabazar
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dried food
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fermentation
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green chayote
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gurjo
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kiwi fruit
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Masyeura
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murcha
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