Collection's Items (Sorted by Submit Date in Descending order): 61 to 80 of 181
| Preview | Issue Date | Title | Author(s) |
| 2022-03-09 | STUDY OF PHYSICOCHEMICAL PROPERTIES OF COFFEE BEANS FROM DIFFERENT PROCESSING METHODS | Aryal, Bipin |
| 2025-02-13 | PREPARATION OF TULSI (Ocimum Sanctum) LEAF INFUSED GREEN TEA (Camelia sinensis) AND ITS PHYTOCHEMICAL, ANTIOXIDANT AND SENSORY ANALYSIS | Binuta, Pandey |
| 2024-12-13 | EFFECT OF ACTINIDIN AND CHYMOSIN ON BIOPHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESE DURING MATURATION | Shrestha, Bindu |
| 2024-01-11 | EFFECT OF DRYING METHODS AND TEMPERATURE ON THE QUALITY OF APPLE CHIPS AND ITS STORAGE STABILITY | Shrestha, Biju |
| 2024-02-02 | OPTIMIZATION OF DRYING TEMPERATURE OF DRAGON FRUIT (Hylocereus undatus) PEEL TEA INFUSION | Basyal, Bhawana |
| 2024-02-02 | PREPARATION OF LOW GLUTEN MUFFIN FROM COMPOSITE (WHEAT AND BUCK WHEAT) FLOUR BY USING (BUTTER AND AVOCADO) FAT | Thapa, Bhagawan |
| 2022-12-29 | EFFECT OF INCORPORATION OF MORINGA OLEIFERA LEAF IN STICK NOODLES AND ITS STORAGE STABILITY | Bhandari, Asmita |
| 2024-02-08 | EFFECT OF SPROUTING AND DIFFERENT PACKAGING MATERIALS ON THE QUALITY OF TOFU | Koirala, Ashmita |
| 2021-09-12 | PREPARATION AND QUALITY EVALUATION OF PEANUT MILK INCORPORATED YOGHURT | Chhetri, Ashish |
| 2025-03-26 | EFFECT OF DIFFERENT TREATMENT CONDITIONS ON BIOACTIVE AND ANTINUTRITIONAL COMPONENTS OF SOYBEAN SEEDS | Adhikari, Apar |
| 2025-03-26 | EFFECT OF MINT INCORPORATION ON STORAGE STABILITY OF PAPAYA BASED READY TO SERVE (RTS) BEVERAGE | Khadka, Anurag |
| 2025-03-26 | EFFECT OF MINT INCORPORATION ON STORAGE STABILITY OF PAPAYA BASED READY TO SERVE (RTS) BEVERAGE | Khadka, Anurag |
| 2025-03-26 | PREPARATION AND QUALITY EVALUATION OF BHAKKA PREPARED BY INCORPORATION OF SPROUTED CHICKPEA FLOUR AND SPROUTED SOYBEAN FLOUR | Bastola, Anul |
| 2025-03-26 | EFFECT OF DRYING TEMPERATURE ON BIOACTIVE COMPONENTS AND PHYSICAL PROPERTIES OF CURRY LEAVES (Murraya koenigii) POWDER | Banjade, Alisha Sharma |
| 2025-03-26 | EFFECT OF DRYING CONDITIONS ON STORAGE STABILITY OF TOMATO POWDER USING PACKAGING MATERIALS | Kandel, Akriti |
| 2025-03-26 | PREPARATION AND QUALITY EVALUATION OF MUFFIN PREPARED FROM AVOCADO SEED AND SOYBEAN FLOUR | Pokharel, Hari Kumar |
| 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 |
Collection's Items (Sorted by Submit Date in Descending order): 61 to 80 of 181
