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	1.		Heat Moisture Treated Lotus Seed Starch: Its Characterization and Usage in Tablet Formulation by Akanksha, 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 2020 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664. Add to cart (remove)
	2.		Effect of Gamma Irradiation on Physico-chemical, Rheological and Morphological Properties of Finger Millet Starch by Veerpal Kaur, 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 2021 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)
	3.		Review of Wheat Grass: Health Benefits and Utilization by Anushka Pallavi, 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 2020 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 PA-R. Add to cart (remove)
	4.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021 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)
	5.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-I. Add to cart (remove)
	6.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 KA-P. Add to cart (remove)
	7.		Extraction, Characterization and Utilization of Osa-Modified Corn Starch for Formulation of Oil-Substituted Mayonnaise by Kirandeep Kaur, 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 KA-E. Add to cart (remove)
	8.		Variability in Bioactive Profile and Antioxidant Properties of Bread Prepared using Different Wheat Type by Sukhbir 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 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SI-V. Add to cart (remove)
	9.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 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)
	10.		Isolation, Modification and Characterization of Starch From Proso Millet (Panicum Millaceum) by Meenakshi Juglan, 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 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 JU-I. Add to cart (remove)
	11.		Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi by Vandana Sharma, 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 SH-F. Add to cart (remove)
	12.		Effect of Fungal Fermentation on the Nutritional and Functional Characteristics of Proso Millet (Panicum Miliaceum L.) by Amandeep Kaur, 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 KA-E. Add to cart (remove)
	13.		Development and Evaluation of Noodles Prepared From Meal Worm ( Tenebria Molitor) by Rebecca Chekka, Supervisor: Dr. Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: ENG Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 CH-D. Add to cart (remove)
	14.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 CH-P. Add to cart (remove)
	15.		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 Material type: Text; Format: print ; Literary form: Not fiction 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-F. Add to cart (remove)
	16.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: ENG 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-F. Add to cart (remove)
	17.		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 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 AA-E. Add to cart (remove)
	18.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: Items available for reference: MRSPTU Central Library: Not for loan (1)Call number: 664 SU-F. Add to cart (remove)
	19.		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 Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 Online resources: Click here to access online Availability: No items available. Add to cart (remove)
	20.		Development of Biscuits using Cowpea and Wheat Flour Blends and Analysis of their Physical and Sensory Attributes by Shayna Bhardwaj, Supervisor: Kawaljit Singh Sandhu Material type: Text; Format: print ; Literary form: Not fiction Language: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2022 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)

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