MRSPTU Central Library Search for 'su:"Food Science & Technology"'

Heat Moisture Treated Lotus Seed Starch: Its Characterization and Usage in Tablet Formulation

By Akanksha, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Heat Moisture Treated Lotus Seed Starch: Its Characterization and Usage in Tablet Formulation

Effect of Gamma Irradiation on Physico-chemical, Rheological and Morphological Properties of Finger Millet Starch

By Veerpal Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Effect of Gamma Irradiation on Physico-chemical, Rheological and Morphological Properties of Finger Millet Starch

Review of Wheat Grass: Health Benefits and Utilization

By Anushka Pallavi, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2020

Place hold on Review of Wheat Grass: Health Benefits and Utilization

Evaluation of Functional Properties of Kigellia Africana and Preparation of Squash to Enhance the Palatability of Under-Utilized Functional Fruit

By Rajinder Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2021

Place hold on Evaluation of Functional Properties of Kigellia Africana and Preparation of Squash to Enhance the Palatability of Under-Utilized Functional Fruit

Isolation of Starch from Purple Yam (Dioscorea Alata) and Study of its Physico-Chemical,Functional and Structural Properties

By Arshdeep Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Isolation of Starch from Purple Yam (Dioscorea Alata) and Study of its Physico-Chemical,Functional and Structural Properties

Preparation of Jam From Black and White Mulberries and Analysis of its Physicochemical, Textural and Sensory Attributes

By Beant Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Preparation of Jam From Black and White Mulberries and Analysis of its Physicochemical, Textural and Sensory Attributes

Extraction, Characterization and Utilization of Osa-Modified Corn Starch for Formulation of Oil-Substituted Mayonnaise

By Kirandeep Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Extraction, Characterization and Utilization of Osa-Modified Corn Starch for Formulation of Oil-Substituted Mayonnaise

Variability in Bioactive Profile and Antioxidant Properties of Bread Prepared using Different Wheat Type

By Sukhbir Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

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Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared using Different Concentrations of Kiwi Peel

By Urvashi Rawat, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared using Different Concentrations of Kiwi Peel

Isolation, Modification and Characterization of Starch From Proso Millet (Panicum Millaceum)

By Meenakshi Juglan, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Isolation, Modification and Characterization of Starch From Proso Millet (Panicum Millaceum)

Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi

By Vandana Sharma, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi

Effect of Fungal Fermentation on the Nutritional and Functional Characteristics of Proso Millet (Panicum Miliaceum L.)

By Amandeep Kaur, Supervisor: Dr. Barinderjeet Singh Toor. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Effect of Fungal Fermentation on the Nutritional and Functional Characteristics of Proso Millet (Panicum Miliaceum L.)

Development and Evaluation of Noodles Prepared From Meal Worm ( Tenebria Molitor)

By Rebecca Chekka, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development and Evaluation of Noodles Prepared From Meal Worm ( Tenebria Molitor)

Preparation of Noodles Using Black Solider Fly Flour and All-Purpose Wheat Flour Blends and Analysis of Their Chemical and Sensory Attributes

By Tanveer Chaudhary, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Preparation of Noodles Using Black Solider Fly Flour and All-Purpose Wheat Flour Blends and Analysis of Their Chemical and Sensory Attributes

Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour

By Manpreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour

Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat Flour

By Manpreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat Flour

Effect of Incorporations of Different Proportions of Dragon Fruit Peel Powder in Oats and Chickpea Flour: Study of Functional, Antioxidant and Biscuit Making Properties

By Aashna, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Effect of Incorporations of Different Proportions of Dragon Fruit Peel Powder in Oats and Chickpea Flour: Study of Functional, Antioxidant and Biscuit Making Properties

Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel

By Revulapally Sumathi, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel

Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel

By Revulapally Sumathi, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of Beetroot Peel

Development of Biscuits using Cowpea and Wheat Flour Blends and Analysis of their Physical and Sensory Attributes

By Shayna Bhardwaj, Supervisor: Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development of Biscuits using Cowpea and Wheat Flour Blends and Analysis of their Physical and Sensory Attributes

Functional Properties, Bioactive Compound and Antioxidant Properties in fortified Biscuits Prepared using Different Concentrations of Jamun Seed

By Mettupalli Manasa, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compound and Antioxidant Properties in fortified Biscuits Prepared using Different Concentrations of Jamun Seed

Development of Cake Pre-mix by Replacing the Fat by Addition of Quince Mucilage

By Riya, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development of Cake Pre-mix by Replacing the Fat by Addition of Quince Mucilage

Compositional Analysis of Dried Calyces of Hibiscus Sabdariffa

By Vemula Sandhyarani, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Compositional Analysis of Dried Calyces of Hibiscus Sabdariffa

Physical, Functional Properties of Gluten Free Herbal Cookies Prepared From Combination of Ragi and Oats Flour

By Ambika Thakur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Physical, Functional Properties of Gluten Free Herbal Cookies Prepared From Combination of Ragi and Oats Flour

Development of Cakes Using Cowpea and Flour Blends and Analysis of Their Physical and Sensory Attributes

By Palak Sood, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development of Cakes Using Cowpea and Flour Blends and Analysis of Their Physical and Sensory Attributes

Isolation of Starch from Wild Yam ( Dioscorea Belophylla) and Study of its Physico-Chemical, Functional and Steuctural Properties

By Tanisha Thakur, Supervisor: Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Isolation of Starch from Wild Yam ( Dioscorea Belophylla) and Study of its Physico-Chemical, Functional and Steuctural Properties

Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of wheat and Papaya Peels

By Jagdeep Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentrations of wheat and Papaya Peels

Development of Hibiscus Ice Candies and Detox Hibiscus Tea

By Dhriti Sharma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development of Hibiscus Ice Candies and Detox Hibiscus Tea

Isolation, Modification and Characterization of Starch From Barnyard Millet (Echinochloa Frumentacea)

By Akash Jena, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Isolation, Modification and Characterization of Starch From Barnyard Millet (Echinochloa Frumentacea)

Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentration of Wheat and Sapota Peels

By Anupam Kumar, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentration of Wheat and Sapota Peels

Determination of Physical, Chemical and Mechanical Properties of Selected Cultivar Eggplant (Solanum Melongena)

By Tanya Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Determination of Physical, Chemical and Mechanical Properties of Selected Cultivar Eggplant (Solanum Melongena)

Formulation and Sensory Evaluation of Origanum Majorana Chutney

By Anmol Rattan, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Formulation and Sensory Evaluation of Origanum Majorana Chutney

Development of Herb Based Biscuits From Combination of Wheat, Mung Flour and Chlorophtym Borivillianum

By Riya Garg, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development of Herb Based Biscuits From Combination of Wheat, Mung Flour and Chlorophtym Borivillianum

Physicochemical Properties and Sensory Evaluation of Oat Biscuits Fortified with Different Concentration of Moringa Leaves

By Sukhvir Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Physicochemical Properties and Sensory Evaluation of Oat Biscuits Fortified with Different Concentration of Moringa Leaves

Development, Analysis and Shelf Life Study Of Beetroot- Muskmelon- Lemon Ready to Serve (RTS) Beverages

By Ritesh Kumar, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development, Analysis and Shelf Life Study Of Beetroot- Muskmelon- Lemon Ready to Serve (RTS) Beverages

Development and Analysis of Blended Watermelon- Bael Ready to Serve (RTS) Beverages

By Sandesh Choudhary, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Development and Analysis of Blended Watermelon- Bael Ready to Serve (RTS) Beverages

Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil

By Manpreet Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil

Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties

By Pooja Sharma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties

Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Chikpea, Pigeon Pea and Green Gram

By Nikita Sharma, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Chikpea, Pigeon Pea and Green Gram

Formulation and Evaluation of Insect (Meal worms) Based Nutri Bars For Their Chemical and Sensory Analysis

By Amanpreet Kaur, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2022

Place hold on Formulation and Evaluation of Insect (Meal worms) Based Nutri Bars For Their Chemical and Sensory Analysis

Formulation of Black Wheat and Barley Flour Blends for Development of Functional Cookies

By Kashish Singla, Supervisor: Dr. Barinderjeet Singh Toor. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Formulation of Black Wheat and Barley Flour Blends for Development of Functional Cookies

Comparative Evaluation of Compositional and Functional Attributes of Sun-Dried & Oven-Dried Mushroom

By Nirmal Singh, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Comparative Evaluation of Compositional and Functional Attributes of Sun-Dried & Oven-Dried Mushroom

Development of Gluten Free Bar with Added Benefits of Herbs

By Yadwinder Singh, Supervisor: Dr. Kawaljit Singh Sandhu. Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Development of Gluten Free Bar with Added Benefits of Herbs

Effect of Processing on the Nutritional Characteristics and Functionality of Kodo Millet

By Simran Sidhu, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2023

Place hold on Effect of Processing on the Nutritional Characteristics and Functionality of Kodo Millet

Effect of Processing on the Nutritional Characteristics and Functionality of Barnyard Millet

By Sandeep Singh, Supervisor: Dr. Ankita Kataria. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Effect of Processing on the Nutritional Characteristics and Functionality of Barnyard Millet

Formulation of Bar from Oats Incorporated with Pomegranate Peel Powder: Physicochemical, Antioxidant and Textual Properties

By Ramandeep Singh Supervisor: K. S. Sandhu, . Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Formulation of Bar from Oats Incorporated with Pomegranate Peel Powder: Physicochemical, Antioxidant and Textual Properties

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. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Comparative Analysis of Physio-Chemical Properties Bioactive Profile and Antioxidant Potential of Wine Prepared using Honey-Apple Ber Juice Blend

Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Pigeon Pea

By Manveer Kaur Supervisor: B. S. Toor, . Department of Food Science & Technology, MRSPTU, Bathinda 2025

Place hold on Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Pigeon Pea

Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Yellow Pea

By Novi Aggarwal, Supervisor: B. S. Toor, . Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Effect of Thermal and Bioprocessing Technique on the Nutritional and Functional Characteristics of Yellow Pea

Development and Evaluation of Barley and Black Wheat Malt Premix

By Nitu Bharti, Supervisor: A. Kataria,. Department of Food Science & Technology, MRSPTU, Bathinda 2024

Place hold on Development and Evaluation of Barley and Black Wheat Malt Premix