Preparation and quality assessment of bread prepared by using wheat flour, tapioca sago flour (Sabudana) and oat meal (Daliya) von Ashotosh, K, Singh, Shanker Suwan, Nath, Narendra

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Development and quality assessment of multigrain bread prepared by using wheat flour, buck wheat flour and pearl millet flour von Agarwal, Megha, Singh, Shanker Suwan, Ashotosh, K

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Preparation of health beverage from sweet orange juice blended with Aloevera von Panday, Jayshree, Singh, Shanker Suwan, Nath, Narendra

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Preparation of ice cream blended with Cocoa and Sago powder von Verma, Vipin Kumar, Singh, Shanker Suwan

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Studies on development of rice cake using rice flour with blackcherry pulp supplemented with basil von Kharsahnoh, Easter Emika, Hossain, Sk Aktar, Shabong, Felicia, Singh, Shanker Suwan, Singh, Avinash

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Effect of processing conditions on solvent extraction of Amla (Emblica officinalis) seed oil von Singh, Shubham, Bala, Er. K. Lakshmi, Singh, Dr. Shanker Suwan, Kumari, Er. Ankita

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Optimization of fiber rich sugar free biscuit prepared by using wheat flour, Ragi flour and stevia powder von Srivastava, Kritika, Singh, Avinash, Singh, Shanker Suwan, Kumari, Anu

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Development and quality assessment of kalakand prepared by using buffalo milk blended with coconut milk and sapota von Verma, Gaurav, Singh, Shanker Suwan, Singh, Rajan, Singh, Abhishek

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Effect of Partial Replacement of Whole Wheat Flour with Sago and Sweet Potato Flour on Organoleptic Attributes of Noodles von Gupta, Sakshi, Singh, Shanker Suwan

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DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT POMACE POWDER AND SAGO FLOUR von Kumar, Pranav, Shanker Suwan Singh

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Development and quality assessment of herbal kulfi prepared with different levels of Giloy juice von Saini, Nukul, Singh, Shanker Suwan, Mahanandia, Bhupendra Kumar

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Development and quality assessment of health beverage from apple juice blended with carrot and ginger von Mahanandia, Bhupendra Kumar, Singh, Shanker Suwan, Saini, Nukul

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Development and quality assessment of gluten free muffins from black rice (Oryza sativa L.) flour and coconut (Cocos nucifera L.) flour von Roshiya, Nongmaithem, Peter, Shanta, Singh, Shanker Suwan, Patel, Krishna Kumar

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Preparation of fruit flavoured milk by using pineapple juice von Mishra, Praveen Kumar, Singh, Dr. Shanker Suwan, Kumari, Surabhi, Singh, Shalini

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Study on the quality parameter of curd by using β- carotene rich vegetable von Mishra, Ravi Raja, Singh, Shanker Suwan, Yadav, Komal

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Preparation and quality evaluation of health beverage from pineapple juice blended with beetroot and orange juice von ., Bhavya, Singh, Shanker Suwan, Yadav, Komal, Kumari, Suarbhi

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Development and quality assessment of Gluten-free Bread prepared by using Rice flour, Corn starch and Sago flour von Kumari, Surabhi, Singh, Shanker Suwan, Yadav, Komal, ., Bhavya

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Development and quality assessment of fortified brittle (chikki) prepared by using sesame seed, jaggery, flaxseed, and ragi flour von Yadav, Komal, Singh, Shanker Suwan, Kumari, Surabhi, ., Bhavya

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Development and quality assessment of cheese analogue prepared by using: Paneer, mozzarella and cheddar cheese von Shanker Suwan Singh, Chandra, Ramesh

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Preparation and quality assessment of Chhana Podo prepared by using buffalo, coconut and soy milk von Kumar, Amit, Singh, Shanker Suwan

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