Kerala Agricultural University Central Library Search for 'Provider:Dept. of Community science'

Nutritional and organoleptic qualities of value added products from banana cv. musa (AAA Group) "GRAND NAINE"

By Sruthy P M (Researcher). Vellanikkara Dept. of community science, college of Horticulture 2017

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

By Ajisha K H. Vellanikkara Dept. of Community Science, College of horticulture 2017

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Quality Evaluation Of KAU Red Rice (Oryza sativa L.) Varieties

By Revathy G. Nadh. College of Horticultue , KAU , Vellanikkara Dept. Of Community Science 2018

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Quality Evaluation of Tnnia Corm (Xanthosoma sagittifolium (L.) Schott ) And Its Suitability For Product Developmentt

By Amitha Elias. College of Horticulture , KAU Vellanikkara Dept .of Community Science 2018

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Standardisation And Quality Evaluation of Nutri Spreads

By Remmya Molu K.. College of Horticulture , KAU Vellanikkara Dept.Of Community Science 2018

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Standardisation And Quality Evaluation of Nutri Spreads

By Remmya Molu K.. College of Horticulture , KAU Vellanikkara Dept.Of Community Science 2018

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Quality Evaluaiton of Tannia Corm ( Xanthosoma sagittifolium (L.) Schott ) And Its Suitability For Product Devolepment

By Amitha Elias. College of Horticulture ,KAU Vellaikkara Dept.of Community Science 2018

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Quality evaluation of lotus rhizome and its suitability for product development

By Sruthi A. College of Horticulutre, KAU, Vellanikkara Dept. of community science 2019

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Process optimisation and quality evaluation of fruit pulp based yoghurts

By Lovely Mariya Johny. College of Horticulture, KAU, Vellanikkara Dept. of Community science 2019

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Process optimisation and quality evaluation of passion fruit based probiotic drinks

By Meera,P M. Vellanikkara Dept. of Community Science, KAU 2020

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Standardisation and quality evaluation of millet based nutri flakes

By Riya K Zacharia. Vellanikkara Dept. of community science, College of Horticulture, KAU 2020

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Process optimisation and quality evaluation of cocoa based chocolates

By Shahanas E. College of Horticulture, KAU, Vellanikkara Dept. of community science 2019

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Process optimisation and quality evaluation of jackfruit based probiotic food products

By Remya P R. Vellanikkara Dept of Community Science, College of Horticulture, KAU 2020

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Practical Manual FN504 Advances in Community Nutrition (2+1)

By Norma Xavier Chelat. Dept.of Community Science College of Horticulture , KAU Vellanikkara 2018 . 102p.

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Practical Manual FN502 Advanced Nutrition (2+1)

By Norma Xavier Chelat. Dept. of Community Science College of Horticulture , KAU Vellanikkara 2018

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Practical Manual FN509 Advanced Diet Therappy (2+1)

By Norma Xavier Chelat. Dept.of Community Science College of Horticulture , KAU Vellanikkara 2018 . 39p.

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Practical Manual FN501 Advanced Food Science (2+1)

By Norma Xavier Chelat. Dept.of Community Science College of Hortiulture , KAU Vellanikkara 2018 . 62p.

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PG seminar report 2017:Anaemia- A global health concern

By Lovely Mariya Johny. Dept.of Community science College of Horiculture 2017

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PG seminar report 2017:Food Flavours : Facts and Novel Applications

By Sruthi A . Dept of . Community Science College of Horticulture 2017

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PG seminar report 2017:Stress The Trigger of Diseases

By Aiswrya A Girijan. Dept of . Community Science College of Horticulture 2017

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Practical Manual FN 505 Food Preservation And Processing Technology

By Norma Xavier Chelat. Dept. of Community Science College of Horticulture , KAU Vellanikkara 2018 . 104p.

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Nutritional and antioxidant potential of medicinal rice variety rakthashali

By Aiswarya, Girijan. College of Horticulture, KAU, Vellanikkara Dept. of Community Science 2019

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