Kerala Agricultural University Central Library Search for 'Provider:Department of Community Science'

Standardisation and quality evaluation of millet based composite nutrimixes for adolescents

By Reshma, T.R.. Vellanikkara Department of community science, College of Horticulture 2017 . 129p.

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Process optimisation and quality evaluation of jackfruit ( Koozha type )based vermicelli

By Ajisha, K.H. Vellanikkara Department of community science 2017 . 126p.

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Nutritional and organoleptic qualities of value added products from banana musa (AAA group) grand naine

By Sruthy, P.M. Vellanikkara Department of community science, College of Horticulture 2017 . 93p.

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Development and quality evaluation of granular fruit bars

By Meghna K. Vellayani Department of Community Science, College of Agriculture 2017 . 74p

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Quality evaluation of avocado (Persea americana) cultivars and suitability of fruit powder for culinary preparations

By Subha S Nair. Vellayani Department of Community Science, College of Agriculture 2018 . 143p

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Quality analysis and development of RTE and RTC products from ivy gourd (Coccinia indica L.)

By Gayathri Devi V. Vellayani Department of Community Science, College of Agriculture 2017 . 125p

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Value added products from jackfruit rind

By Tharani S. Vellayani Department of Community Science, College of Agriculture 2018 . 185p.

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Development and quality evaluation of geriatric health mix

By Thasleema Salam. Vellayani Department of Community Science, College of Agriculture 2018 . 107p.

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Effect of cluster beans (Cyamopsis tetragonoloba (L.) Taub.) on dietary management of life style disorders

By Aiswarya L. Vellayani Department of Community Science, College of Agriculture 2017 . 144p.

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Standardisation and quality evaluation of nutri spreads

By Rammya Molu K. Vellanikkara Department of Community Science, College of Horticulture 2018 . 102p

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Quality evaluation of KAU red rice (oryza sativa L.) varieties

By Revathy G Nadh. Vellanikkara Department of Community Science, College of Horticulture 2018 . 83p

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Profiling bioactive compounds and nutrients in jackfruit (artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein

By Anila H L. Vellayani Department of Community Science, College of Agriculture 2018 . vi,301p

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Quality evaluation of tannia corm (xanthosoma sagittifolium (L.) schoot) and its suitability for product development

By Amitha Elias. Vellanikkara Department of Community Science, College of Horticulture 2018 . 62p.

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Quality evaluation of lotus rhizome and its suitability for product development

By Sruthi A. Vellanikkara Department of Community Science, College of Horticulture 2019 . 174p.

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Antioxidant and anticarcinogenic potential of jackfruit based ready-to-cook (RTC) curry mixes

By Gayathri Mohan. Vellayani Department of Community Science, College of Agriculture 2019 . 100p.

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Process Optimisation and quality evaluation of Cocoa based Chocolates

By Shahanas E.. Vellanikkara Department of Community Science, College of Horticulture 2019 . 248p

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Determinants of nutritional status and lifestyle diseases among middle aged working women

By Siji M.S.. Vellayani Department of Community Science, College of Horticulture 2019 . 213p

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Process optimisation and quality evaluation of Jackfruit based probiotic food products

By Remya P.R.. Vellanikkara Department of Community Science, College of Horticulture 2020 . 254p

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Gardening based diet therapy for school going students with attention deficit Hyperactivity disorder

By Malavika G.. Vellayani Department of Community Science, College of Agriculture 2020 . 80p

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Development and quality evaluation of fruit spreads from Avocado (Persea americana Mill.)

By Meera M.V.. Vellayani Department of Community Science, College of Agriculture 2019 . 130p

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Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders and investigating its potential in Cancer cell lines

By Archana L. Vellayani Department of Community Science, College of Agriculture 2019 . 144p

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Process optimisation and quality evaluation of fruit pulp based yoghurts

By Lovely Mariya Johny. Vellanikkara Department of Community Science, College of Horticulture 2019 . 173p

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Nutritional and Antioxidant potential of medicinal rice variety Rakthashali

By Aiswarya Girijan. Vellanikkara Department of Community Science, College of Horticulture 2019 . 116p

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Quality evaluation of vegetables cultivated through aquaponics

By Bakam Himabindhu. Vellayani Department of Community Science 2020 . 119p.

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Impact assessment of integrated child development services (ICDS) programme on nutritional status of children at Trivandrum district

By Abhina B. Vellayani Department of Community Science, College of Agriculture 2020 . 88p.

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Standardisation and quality evaluation of millet based nutri flakes

By Riya K Zachria. Vellanikara Department of Community Science, College of Horticulture 2020 . 91p.

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Standardisation and quality evaluation of millet based designer Vermicelli

By Chandraprabha S. Vellanikkara Department of Community Science, College of Horticulture 2017

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Standardisation and quality evaluation of millet based composite nutrimixes for adolescents

By Reshma T R. Vellanikkara Department of Community Science, College of Horticulture 2017

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Development and quality evaluation of a jackfruit based nutri flour

By Soumya, P S. Vellayani Department of Community Science, College of Agriculture 2022 . 159p.

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Value addition of jack fruit through microbial processing

By Bensi, P S. Vellayani Department of Community Science, College of Agriculture 2021 . 282p.

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Development of fruit blended yoghurts and quality evaluation

By Pravitha P G. Vellayani Department of Community Science, College of Agriculture 2022 . 122p.

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Nutrient profiling and medicinal properties of Moringa oleifera Lam.

By Athira K A . Vellanikkara Department of Community Science, College of Agriculture 2022 . 181p.

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Consumer acceptance and nutritional composition of laser bio speckle screened mango (Mangifera indica)

By Geethanjali U . Vellayani Department of Community Science, College of Agriculture 2022 . 136p.

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Value addition and quality evaluation of holy basil (Ocimum tenuiflorum L.)

By Gayathri M. Vellanikkara Department of Community Science, College of Agriculture 2023 . 99p.

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Standardisation of jackfruit and breadfruit incorporated meat analogues

By Nova Henna Jemimah Kaila. Vellanikkara Department of Community Science, College of Agriculture 2023 . 160p.

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Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)

By Neha E S. Vellanikkara Department of Community Science, College of Agriculture 2023 . xxii, 147p.

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Dietary behaviour of school going children during the covid - 19 confinement and the impact of the online nutrition education intervention

By Revathy M S. Vellayani Department of Community Science, College of Agriculture 2023 . 159p.

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Standardisation and quality evaluation of millet based probiotic yoghurts

By Amrutha U A. Vellanikkara Department of Community Science, College of Agriculture 2023 . xxvii, 226p.

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Process optimization of mushroom incorporated pastas

By Somitha N S. Vellanikkara Department of Community Science, College of Agriculture 2022 . xvii, 108p.

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Process development and quality evaluation of jackfruit seed based instant milkshake premix

By Sreejaya U. Vellayani Department of Community Science, College of Agriculture 2023 . 181p.

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Standardisation and quality evaluation of millet incorporated nuti waffles

By Riya P P. Vellanikkara Department of Community Science, College of Agriculture 2023 . xi, 95p.

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Process optimisation and utilisation of resistant starch from sorghum (Sorghum bicolor (L.) Moench)

By Reshma Suresh. Vellanikkara Department of Community Science, College of Agriculture 2023 . xxix, 113p.

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Quality evaluation of hot and cold processed virgin coconut oil and VCO capsule

By Nivya, E M. Vellanikkara Department of community science, college of agriculture 2023 . 157,xxxvp. , PHD

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Quality evaluation of betel leaves (piper betle L.) and its suitability for product development

By Vidya, T A. Vellanikkara Department of community science, college of agriculture 2023 . 166,xliip. , PHD

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Development of technology for preparation of soft cheese (Paneer) from jackfruit seed milk

By Fathima Sanam. vellayani Department of community science, college of agriculture 2023 . 145p.

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Development of gluten free casein free cake mix flour for children with autism spectrum disorder

By Kavitha Raj, K N. Vellayani Department of community science, college of agriculture 2023 . 203p.

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Process optimization of fruit blended boba tea pearls from cassava (Manihot esculenta)

By Gayathri, D. Vellayani Department of community science, college of agriculture 2023 . 100p.

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Premorbid nutritional status and development of nutrition software for ischemic stroke patients

By Siji, S. Vellayani Department of community science, college of agriculture 2023 . 177p.

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