Your search returned 672 results.

1.
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Studies on natural food colours

by Tamne, Sudhir B.

Edition: U.D.C.T., Food Technology Availability: Items available for loan: ICT MUMBAI (1).

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2.
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Studies on natural food colours

by Jacob, Annie.

Edition: U.D.C.T., Food Technology Availability: Items available for loan: ICT MUMBAI (1).

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3.
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Studies on natural food colours

by Bhalkar, S.V. B.

Edition: U.D.C.T., Food Technology Availability: Items available for loan: ICT MUMBAI (1).

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4.
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Stability of sensitive food ingredients during extrusion

by Paranjpe,Shriram S.

Edition: Univ. of Mumbai, Institute of chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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5.
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Utilization of food and agricultural wastes

by Gaonkar, Sudhakar M.

Edition: U.D.C.T., Food Technology Availability: Items available for loan: ICT MUMBAI (1).

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6.
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Anthocyanin Stabilisation for the application in food system

by Patra, AlokKumar.

Edition: UDCT/Chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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7.
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Storage studies in foods

by Sahoo, A.K.

Edition: UDCT/Food technology Availability: Items available for loan: ICT MUMBAI (1).

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8.
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Studies on intermediate moisture food

by Kshirsagar,Amol C.

Edition: UICT Availability: Items available for loan: ICT MUMBAI (1).

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9.
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Predigested foods

by Mehta, Chandra Mohan.

Edition: U.D.C.T., Food Technology Availability: Items available for loan: ICT MUMBAI (1).

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10.
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Process and machinery development for indian traditional foods

by Kalwit, Harshad K.

Edition: University of Mumbai Institute of Chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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11.
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Studies on stabilisation of various natural food colourants

by Pal, Sumit.

Edition: UDCT Availability: Items available for loan: ICT MUMBAI (1).

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12.
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Newer techniques in extraction of spice constituents

by Kurmudle, Nilesh Nagnathrao.

Edition: University of Mumbai Institute of Chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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13.
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Studies on Anthocyanins from red cabbage.

by Basu, Sangita.

Edition: UDCT/Food Technology. Availability: Items available for loan: ICT MUMBAI (1).

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14.
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Studies in processing of traditional foods

by Rajeshirke, Rohan. B.

Edition: University of Mumbai Institute Of Chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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15.
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Studies in processing and preservation of selected indian fruits

by Chhanwal, Narayansing V.

Edition: University of Mumbai Institute of Chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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16.
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Supercritical carbon dioxide extraction of microbial metabolites and biomarkers of food quality

by Madathil, Sajilata G.

Edition: University of Mumbai Institute of Chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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17.
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Preparation of strained baby foods

by Brijesh Narain.

Edition: U.D.C.T., Food Chemistry Availability: Items available for loan: ICT MUMBAI (1).

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18.
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Studies on food flavours

by Satyanarayana, B.L.

Edition: U.D.C.T., Food and Fermentation Technology Availability: Items available for loan: ICT MUMBAI (1).

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19.
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Studies in food processing aids

by Ranganathan,T.V.

Edition: UDCT/Food Technology Availability: Items available for loan: ICT MUMBAI (1).

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20.
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Studies on Phyicochemical properties of food.

by Mathur, Ritesh O.

Edition: UDCT/Food Technology. Availability: Items available for loan: ICT MUMBAI (1).

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