Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 105
| Preview | Issue Date | Title | Author(s) |
| 2023-06-01 | EXTRACTION, PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM THE LATEX OF Calotropis gigantea IN FRESH CHEESE MAKING | Karki, Peshal Raj |
| 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 |
| 2023-04-05 | EXTRACTION, PARTIAL PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM KIWI FRUIT (Actinidia deliciosa) FOR MAKING SOFT CHEESE | Shrestha, Shiva Kumar |
| 2023-02-09 | STUDY OF PHYSICOCHEMICAL PROPERTIES OF COFFEE BEANS FROM DIFFERENT PROCESSING METHODS | Aryal, Bipin |
| 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 |
| 2022-12-12 | EFFECT OF SPICE EXTRACTS ON PHYSICOCHEMICAL QUALITY AND STORAGE STABILITY OF BUFFALO MEAT PATTIES | Magar, Muskan Saru |
| 2022-12-12; 2022-12-12 | EFFECT OF FENUGREEK SEED FLOUR ON THE QUALITY OF BISCUIT | Dahal, Manish; Dahal, Manish |
| 2022-12-12 | EFFECT OF PHYTOCONSTITUENTS OF HERBS AND SPICES EXTRACT ON STORAGE STABILITY OF MINCED CHICKEN MEAT UNDER REFRIGERATION STORAGE | Shrestha, Bikram |
| 2022-12-12 | EFFECT OF INCORPORATION OF SESAME SEED IN THE QUALITY OF TOFU | Poudel, Bhawana |
| 2022-12-11 | STUDY ON THE EFFECT OF INCORPORATION OF NAKED BARLEY FLOUR ON THE PHYTOCHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS | Limbu, Samita |
| 2022-12-11 | COMPARISON OF MILKCLOTTING CHARACTERISTICS OF CRUDE KIWIFRUIT (Actinidia deliciosa) AND GINGER (Zingiber officinale) PROTEASES IN SOFT CHEESEMAKING | Shrestha, Bibek |
| 2022-12-04 | EFFECT OF AVOCADO PUREE AS FAT REPLACER IN THE COMPOSITE FLOUR (WHEAT AND OATS) MUFFIN | Baniya, Barsha |
| 2022-11-28 | QUALITY ANALYSIS OF FRESH CHEESE PREPARED USING PARTIALLY PURIFIED MILK CLOTTING PROTEASE FROM GINGER RHIZOME | Pandey, Trilochan |
| 2022-11-28 | EFFECT OF SALT, DRYING TEMPERATURE AND PACKAGING MATERIALS ON THE QUALITY OF FERMENTED AND DEHYDRATED BAMBOO SHOOTS (Dendrocalamus hamiltonii) | Rijal, Sangita |
| 2022-11-28 | EFFECT OF DRYING TEMPERATURE AND RHIZOME SIZE ON BIOACTIVE COMPONENTS OF TURMERIC (Curcuma Longa L.) | Aryal, Ghanshyam |
| 2022-11-25 | PREPARATION OF KASAR AND ITS QUALITY EVALUATION | Bhattarai, Anjan Kumar |
| 2022-11-25 | PREPARATIONAND QUALITYEVALUTATION OFDATE POWDER SUBSITUTED MUFFIN | Chhimal, Samikshya |
| 2022-11-16 | 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 |
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 105
