PRODUCTION OF SAFE AND HEALTHY PRETZELS

STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

TECHNOLOGICAL STUDIES ON PROCESSED CHEESE

TECHNOLOGICAL STUDIES ON SOFT CHEESE

Preparation and evaluation pringles ( potato dough based snack product) from unconventional raw materials

Enhancement of Nutritional Quality of Pretzels Using Sprouted Garden Cress Seeds

Studies on production of different snack blends

STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS