Kerala Agricultural University Central Library Search for 'au:"Sharon C L"'

Nutritional and organoleptic qualities of value added products from breadfruit [Artocarpus altilis (park) Fosberg]

By Sharon C L . Vellanikkara Department of Home Science, College of Horticulture 2003

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Standardisation and quality evaluation of banana based probiotic fermented food mixtures

By Sharon C L. Vellanikkara Department of Home Science, College of Horticulture 2010 . 232p,lvi

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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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Standardisation and qualilty evaluation of millet based designer vermicelli

By Chandraprabha, S. Vellanikkara Department of communityscience, college of Horticulture 2017 . 150p.

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Process optimisation and popularisation of fruit based products using fruit pulp concentrator:

By Sharon, C L. Vellanikkara College Of Horticulture

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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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Sheethakala pachakkari visharahitha krushireethikal

By Manu C R. Thiruvananthapuram Kerala Bhasha Institute 2019 . 59p. , Sheethakala Pachakkari Visharahitha Krishikal | മനു സി ആർ | vegetables | പൂർണിമ യാദവ് പി.ഐ 9788120046535

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Process optimisation and quality evaluation of passion fruit based probiotic drinks

By Meera P M. Vellanikkara Department of Comunity Science, College of Horticulture 2020 . 78p.

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Nutritional and organoleptic qualities of value added products from breadfruit [Artocarpus altilis (park) fosberg]

By Sharon C.L | Usha V. Thrissur College of Horticulture 2003

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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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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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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 banana based probiotic fermented food mixtures

By Sharon C.L | Usha V. Thrissur College of Horticulture 2010

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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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Millet Magic

Mannuthy Kerala Agricultural University 2022 . 153p.

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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 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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Kerala agricultural university academic handbook

Vellanikkara Director of education, Kerala agricultural university 2023 . 241p.

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