Food Technology Thesis Collection home page

Browse
Subscribe to this collection to receive daily e-mail notification of new additions RSS Feed RSS Feed RSS Feed
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 105
PreviewIssue DateTitleAuthor(s)
2023-06-01EXTRACTION, PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM THE LATEX OF Calotropis gigantea IN FRESH CHEESE MAKINGKarki, Peshal Raj
2023-12-28PREPARATION AND QUALITY EVALUATION OF MASYEURA PREPARED FROM CHAYOTE (Sechium edule) AND BLACK GRAM DAHL (Phaseolus mungo)Dhakal, Gita Prasad
2023-04-09EFFECT OF pH, MURCHA LEVEL AND FERMENTATION TIME ON SENSORY AND PHYSICOCHEMICAL PROPERTIES OF BHATI JAND PREPARED FROM BROKEN RICEGautam, Prakriti
2023-04-05EXTRACTION, PARTIAL PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM KIWI FRUIT (Actinidia deliciosa) FOR MAKING SOFT CHEESEShrestha, Shiva Kumar
2023-02-09STUDY OF PHYSICOCHEMICAL PROPERTIES OF COFFEE BEANS FROM DIFFERENT PROCESSING METHODSAryal, Bipin
2023-01-27EFFECT OF VARYING QUANTITIES OF Tinospora sinensis AND Piper betle EXTRACTS ON THE SENSORY AND PHYSICOCHEMICAL QUALITIES OF RUMAnup Poudel, Upadhyay
2022-12-12EFFECT OF SPICE EXTRACTS ON PHYSICOCHEMICAL QUALITY AND STORAGE STABILITY OF BUFFALO MEAT PATTIESMagar, Muskan Saru
2022-12-12; 2022-12-12EFFECT OF FENUGREEK SEED FLOUR ON THE QUALITY OF BISCUITDahal, Manish; Dahal, Manish
2022-12-12EFFECT OF PHYTOCONSTITUENTS OF HERBS AND SPICES EXTRACT ON STORAGE STABILITY OF MINCED CHICKEN MEAT UNDER REFRIGERATION STORAGEShrestha, Bikram
2022-12-12EFFECT OF INCORPORATION OF SESAME SEED IN THE QUALITY OF TOFUPoudel, Bhawana
2022-12-11STUDY ON THE EFFECT OF INCORPORATION OF NAKED BARLEY FLOUR ON THE PHYTOCHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITSLimbu, Samita
2022-12-11COMPARISON OF MILKCLOTTING CHARACTERISTICS OF CRUDE KIWIFRUIT (Actinidia deliciosa) AND GINGER (Zingiber officinale) PROTEASES IN SOFT CHEESEMAKINGShrestha, Bibek
2022-12-04EFFECT OF AVOCADO PUREE AS FAT REPLACER IN THE COMPOSITE FLOUR (WHEAT AND OATS) MUFFINBaniya, Barsha
2022-11-28QUALITY ANALYSIS OF FRESH CHEESE PREPARED USING PARTIALLY PURIFIED MILK CLOTTING PROTEASE FROM GINGER RHIZOMEPandey, Trilochan
2022-11-28EFFECT OF SALT, DRYING TEMPERATURE AND PACKAGING MATERIALS ON THE QUALITY OF FERMENTED AND DEHYDRATED BAMBOO SHOOTS (Dendrocalamus hamiltonii)Rijal, Sangita
2022-11-28EFFECT OF DRYING TEMPERATURE AND RHIZOME SIZE ON BIOACTIVE COMPONENTS OF TURMERIC (Curcuma Longa L.)Aryal, Ghanshyam
2022-11-25PREPARATION OF KASAR AND ITS QUALITY EVALUATIONBhattarai, Anjan Kumar
2022-11-25PREPARATIONAND QUALITYEVALUTATION OFDATE POWDER SUBSITUTED MUFFINChhimal, Samikshya
2022-11-16WHEY PROTEIN HYDROLYSIS ABILITY OF PROTEASE EXTRACTED FROM KIWI (Actinidia deliciosa) FRUITBhattarai, Roshan
2022-11-16EXTRACTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF KINEMA PROTEASE PRODUCED FROM WHITE SOYABEANPahadi, Tikaram
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 105