| Research Paper |
Page |
| Development of Biscuits Formulated from Citrus Dietary Fibre |
1 |
| Sayali Sawant and Hanmant Bodhankar |
|
| Value Enhancement of Khadi Hand Bags through Surface Embellishment Techniques |
5 |
| Manju Kumari Daila |
|
| Development and Physico-Chemical Analysis, Organoleptic Evaluation of Instant Noodle Using Spinach (Spinacia oleracea) |
12 |
| Ushmita Chawra and Hanmant Bodhankar |
|
| Standardization of Chocolate from Powder Extraction of Jamun Seeds, Flax Seeds and Pumpkin Seeds |
17 |
| Vandit Chovatiya and Hanmant Bodhankar |
|
| A Review on Current Scenario of Khadi as a Brand in Panipat District |
23 |
| Monika Rohilla and Deepika Varshney |
|
| Development of Nutrient-Dense Ricotta Cheese using Whey Protein Isolate and Natural Herbs |
27 |
| Sakshi Bhosale and Hanmant Bodhankar |
|
| 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 |
|
| 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 |
|