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	41.		Formulation of Black Wheat and Barley Flour Blends for Development of Functional Cookies by Kashish Singla, Supervisor: Dr. Barinderjeet Singh Toor Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-F. Add to cart (remove)
	42.		Comparative Evaluation of Compositional and Functional Attributes of Sun-Dried & Oven-Dried Mushroom by Nirmal Singh, Supervisor: Dr. Ankita Kataria Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2025 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-C. Add to cart (remove)
	43.		Development of Gluten Free Bar with Added Benefits of Herbs by Yadwinder Singh, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2025 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-D. Add to cart (remove)
	44.		Effect of Processing on the Nutritional Characteristics and Functionality of Kodo Millet by Simran Sidhu, Supervisor: Dr. Ankita Kataria Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-E. Add to cart (remove)
	45.		Effect of Processing on the Nutritional Characteristics and Functionality of Barnyard Millet by Sandeep Singh, Supervisor: Dr. Ankita Kataria Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-E. Add to cart (remove)
	46.		Formulation of Bar from Oats Incorporated with Pomegranate Peel Powder: Physicochemical, Antioxidant and Textual Properties by Ramandeep Singh Supervisor: K. S. Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2025 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-F. Add to cart (remove)
	47.		Comparative Analysis of Physio-Chemical Properties Bioactive Profile and Antioxidant Potential of Wine Prepared using Honey-Apple Ber Juice Blend by M.U Chandrakant, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 CH-C. Add to cart (remove)
	48.		Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Pigeon Pea by Manveer Kaur Supervisor: B. S. Toor Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2025 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-E. Add to cart (remove)
	49.		Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Yellow Pea by Novi Aggarwal, Supervisor: B. S. Toor Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 AG-E. Add to cart (remove)
	50.		Development and Evaluation of Barley and Black Wheat Malt Premix by Nitu Bharti, Supervisor: A. Kataria Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 BH-D. Add to cart (remove)
	51.		Development of Biscuits using Black Wheat Flour and Bombax Ceiba Powder Blends and Analysis of their Physical and Sensory Attributes by Mamta, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 MA-D. Add to cart (remove)
	52.		Physicochemical and Antioxidant Properties of Novel Variety of Rice (Boka Chaul): Formulation of Rice Balls by K.S.R. Paul Sundar, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SU-P. Add to cart (remove)
	53.		Formulation and Evaluation of Tree Bean Flour (Parkia Roxburghii) Incorporated Muffins for their Physical, Chemical, Functional, Antioxidant, Textual and Sensory Properties by KM Namrata Sharma, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SH-F. Add to cart (remove)
	54.		Evaluation of Physiochemical, Textual, and Sensory Attributes of Jam of various Varieties of Ziziphus Mauritiana by Guncha Paliwal, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 PA-E. Add to cart (remove)
	55.		Formulation and Quality Evaluation of Biscuits Made by Blend of Wheat Flour and Babul Seed Powder by Manju Rani, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 RA-F. Add to cart (remove)
	56.		Development and Quality Evaluation of High Fiber Muffins by Incorporation of Date Seed Powder (Phoenix dactylifera L.) by Mugdha Mittal, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 MI-D. Add to cart (remove)
	57.		Effect of Processing on the Nutritional Characteristics and Functionality of Little Millet by Harpreet Kaur, Supervisor: Dr. Ankita Kataria Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2024 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-E. Add to cart (remove)
	58.		Devleopment of Protein Bar using Oyster Mushroom and Analysis of their Chemical and Sensory Attributes by Kartik Mehta, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 ME-D. Add to cart (remove)
	59.		Shelf Life Studies and Sensorial Analysis of Gluten Free Bar with Added Benefits of Herbs by Jaspreet Kaur Supervisor: K. S. Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2023 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-S. Add to cart (remove)
	60.		Effect of Different Drying Techniques on the Compositional and Functional Characteristics of Muskmelon Peel by Harshit Kumar Tripathi, Supervisor: Dr. Barinderjeet Singh Toor Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2025 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 TR-E. Add to cart (remove)

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