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Food Technology Thesis: Recent submissions
Now showing items 1-20 of 105
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Title:
EXTRACTION, PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM THE LATEX OF Calotropis gigantea IN FRESH CHEESE MAKING
Author:
Karki, Peshal Raj
Date:
2023-06-01
Title:
PREPARATION AND QUALITY EVALUATION OF MASYEURA PREPARED FROM CHAYOTE (Sechium edule) AND BLACK GRAM DAHL (Phaseolus mungo)
Author:
Dhakal, Gita Prasad
Date:
2023-12-28
Title:
EFFECT OF pH, MURCHA LEVEL AND FERMENTATION TIME ON SENSORY AND PHYSICOCHEMICAL PROPERTIES OF BHATI JAND PREPARED FROM BROKEN RICE
Author:
Gautam, Prakriti
Date:
2023-04-09
Title:
EXTRACTION, PARTIAL PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM KIWI FRUIT (Actinidia deliciosa) FOR MAKING SOFT CHEESE
Author:
Shrestha, Shiva Kumar
Date:
2023-04-05
Title:
STUDY OF PHYSICOCHEMICAL PROPERTIES OF COFFEE BEANS FROM DIFFERENT PROCESSING METHODS
Author:
Aryal, Bipin
Date:
2023-02-09
Title:
EFFECT OF VARYING QUANTITIES OF Tinospora sinensis AND Piper betle EXTRACTS ON THE SENSORY AND PHYSICOCHEMICAL QUALITIES OF RUM
Author:
Anup Poudel, Upadhyay
Date:
2023-01-27
Title:
EFFECT OF SPICE EXTRACTS ON PHYSICOCHEMICAL QUALITY AND STORAGE STABILITY OF BUFFALO MEAT PATTIES
Author:
Magar, Muskan Saru
Date:
2022-12-12
Title:
EFFECT OF FENUGREEK SEED FLOUR ON THE QUALITY OF BISCUIT
Author:
Dahal, Manish
;
Dahal, Manish
Date:
2022-12-12
Title:
EFFECT OF PHYTOCONSTITUENTS OF HERBS AND SPICES EXTRACT ON STORAGE STABILITY OF MINCED CHICKEN MEAT UNDER REFRIGERATION STORAGE
Author:
Shrestha, Bikram
Date:
2022-12-12
Title:
EFFECT OF INCORPORATION OF SESAME SEED IN THE QUALITY OF TOFU
Author:
Poudel, Bhawana
Date:
2022-12-12
Title:
STUDY ON THE EFFECT OF INCORPORATION OF NAKED BARLEY FLOUR ON THE PHYTOCHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS
Author:
Limbu, Samita
Date:
2022-12-11
Title:
COMPARISON OF MILKCLOTTING CHARACTERISTICS OF CRUDE KIWIFRUIT (Actinidia deliciosa) AND GINGER (Zingiber officinale) PROTEASES IN SOFT CHEESEMAKING
Author:
Shrestha, Bibek
Date:
2022-12-11
Title:
EFFECT OF AVOCADO PUREE AS FAT REPLACER IN THE COMPOSITE FLOUR (WHEAT AND OATS) MUFFIN
Author:
Baniya, Barsha
Date:
2022-12-04
Title:
QUALITY ANALYSIS OF FRESH CHEESE PREPARED USING PARTIALLY PURIFIED MILK CLOTTING PROTEASE FROM GINGER RHIZOME
Author:
Pandey, Trilochan
Date:
2022-11-28
Title:
EFFECT OF SALT, DRYING TEMPERATURE AND PACKAGING MATERIALS ON THE QUALITY OF FERMENTED AND DEHYDRATED BAMBOO SHOOTS (Dendrocalamus hamiltonii)
Author:
Rijal, Sangita
Date:
2022-11-28
Title:
EFFECT OF DRYING TEMPERATURE AND RHIZOME SIZE ON BIOACTIVE COMPONENTS OF TURMERIC (Curcuma Longa L.)
Author:
Aryal, Ghanshyam
Date:
2022-11-28
Title:
PREPARATION OF KASAR AND ITS QUALITY EVALUATION
Author:
Bhattarai, Anjan Kumar
Date:
2022-11-25
Title:
PREPARATIONAND QUALITYEVALUTATION OFDATE POWDER SUBSITUTED MUFFIN
Author:
Chhimal, Samikshya
Date:
2022-11-25
Title:
WHEY PROTEIN HYDROLYSIS ABILITY OF PROTEASE EXTRACTED FROM KIWI (Actinidia deliciosa) FRUIT
Author:
Bhattarai, Roshan
Date:
2022-11-16
Title:
EXTRACTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF KINEMA PROTEASE PRODUCED FROM WHITE SOYABEAN
Author:
Pahadi, Tikaram
Date:
2022-11-16
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