Global ETD Search

91	Studies on the production, purification and characterization of pullulan from Aureobasidium pullulans Thorat, S S 10 1900 (has links) Aureobasidium pullulans Food Science
92	Synthetic studies in monoterpene series with special reference to flavour chemicals Srinivas, P 06 1900 (has links) Flavour chemicals Food Science
93	Chemical changes in ovine muscle proteins and their correlation with Meat tenderness Mahendrakar, N S 07 1900 (has links) Meat tenderness Food Science
94	Development of external foods based on malted cereals Chakravarty, Meera 10 1900 (has links) External foods based on malted cereals Food Science
95	Studies on rice (oryza sativa) Bran proteins and their use in food formulations Prakash, Jamuna 09 1900 (has links) Studies on rice Food Science
96	Effect of selected surfactants on dough rheological characteristics and quality of Bread Azizi, M H 08 1900 (has links) Dough rheological characteristics and quality of Bread Food Science
97	Studies on post-mortem, proteolytic activity and structural changes in fresh water fish muscle Menon, Girija A V 02 1900 (has links) Fresh water fish muscle Food Science
98	Studies on ensiling of fresh water fish offal for feed ingredient and its influence on meat quality. Ahmed, Javeed 08 1900 (has links) Ensiling of fresh water fish offal Food Science
99	Studies on the application of antagonistic lactic acid bacteria in the biopreservation of selected indigenous milk and cereal / pulse based foods Balasubramanyam, B V 04 1900 (has links) Application of antagonistic lactic acid bacteria Food Science
100	Sensory and chemical characterisations of interactions among selected sweeteners, flavourants and acidulants. Dattatreya, B S 01 1900 (has links) Chemical characterisations Food Science

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