Research Paper |
Page |
Development of Biscuits Formulated from Citrus Dietary Fibre |
1 |
Sayali Sawant and Hanmant Bodhankar |
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Value Enhancement of Khadi Hand Bags through Surface Embellishment Techniques |
5 |
Manju Kumari Daila |
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Development and Physico-Chemical Analysis, Organoleptic Evaluation of Instant Noodle Using Spinach (Spinacia oleracea) |
12 |
Ushmita Chawra and Hanmant Bodhankar |
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Standardization of Chocolate from Powder Extraction of Jamun Seeds, Flax Seeds and Pumpkin Seeds |
17 |
Vandit Chovatiya and Hanmant Bodhankar |
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A Review on Current Scenario of Khadi as a Brand in Panipat District |
23 |
Monika Rohilla and Deepika Varshney |
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Development of Nutrient-Dense Ricotta Cheese using Whey Protein Isolate and Natural Herbs |
27 |
Sakshi Bhosale and Hanmant Bodhankar |
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Physical and Antioxidant properties of Dehydrated Banana Blossom Powder with Moringa oleifera Powder Incorporation on Biscuits |
32 |
Jerin C. Saji, Hanmant B. Bodhankar, Vjay D. Kele and Ashish P. Todkar |
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Formulation of Gluten Free Baked Cookies with Fibre Prepared Using a Range of Trapa natans (Water Chestnut) Flour Fortified with Prunus dulcis (Almond) Flour |
39 |
Madhura Padmakar Desai and Hanmant B. Bodhankar |
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