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Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa...
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Development of Synbiotic Pasta: A Wheat based Extruded Product.
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Role of Lutein in regulation of Hepatic Angiogenesis in Diabetic Rats.
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Partial purification and application of
neutral/alkaline phytase in dephytinization of...
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Citrulline Rich Drink from Watermelon.
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Development of papaya papad and its quality characteristics.
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Development of a simple LC-MS/MS method for analysis of sulfonamides in different food...
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Extraction and purification of major
green tea catechins.
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Non-thermal processing techniques
for food preservation.
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Bifidobacterium: Functionality and Vibility.
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Use of Encapsulated Anthocyanins in Beverages.
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Utilisation Of Cereal Bran as A Food Ingredient.
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Production of
naturally healthy beverage mix using dates powder.
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Production,
Biochemical characterization,
and
Biotechnological potential of α-...
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Functions of salts and salt replacers in bakery products.
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Millets for health and wellness; and processed products
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Electrospraying: A technique for nanoencapsulation of food bioactives.
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Role of functional ingredients comminuted meat products.
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Atta (Whole Wheat Flour) Processing:
History, Trends and Prospects.
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An Overview on Wheat Semolina: Processing and Utililization.
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Quinoa “The Supergrain” Processing and Food Applications.
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Utilization of Spice Spents in Bakery Products.
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Formulation and quality evaluation of infant food with bifidogenic factor from food...
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Modified Atmospheric Packaging of Fresh Cut Vegetables.
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Fruits and vegetable waste (by-products) and their utilization in wheat based products.
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