1.
Process optimisation and quality evaluation of jackfruit ( Koozha type )based vermicelli
by Ajisha, K.H | Sharon, C.L (Guide).
Material type: Publisher: Vellanikkara Department of community science 2017Dissertation note: MSc. Online access: Click here to access online Availability: Items available for reference: KAU Central Library, Thrissur [Call number: 640 AJI/PR] (1).
2.
Standardisation and qualilty evaluation of millet based designer vermicelli
by Chandraprabha, S | Sharon,C.L. (Guide).
Material type: Publisher: Vellanikkara Department of communityscience, college of Horticulture 2017Dissertation note: Msc. Online access: Click here to access online Availability: Items available for reference: KAU Central Library, Thrissur [Call number: 640 CHA/ST PG] (1).
3.
Process optimisation and quality evaluation of Jackfruit based probiotic food products
by Remya P.R | Sharon C.L.(Guide).
Material type: Publisher: Vellanikkara Department of Community Science, College of Horticulture 2020Dissertation note: PhD Online access: Click here to access online Availability: Items available for reference: KAU Central Library, Thrissur [Call number: 640 REM/PR PhD] (1).
4.
Process optimisation and quality evaluation of passion fruit based probiotic drinks
by Meera P M | Sharon C L (Guide).
Material type: Publisher: Vellanikkara Department of Comunity Science, College of Horticulture 2020Dissertation note: MSc Online access: Click here to access online Availability: Items available for loan: KAU Central Library, Thrissur [Call number: 640 MEE/PR PG] (1).
5.
Standardisation and quality evaluation of millet based designer Vermicelli
by Chandraprabha S | Sharon C L, Guide.
Publisher: Vellanikkara Department of Community Science, College of Horticulture 2017Availability: Items available for loan: College of Agriculture, Vellanikkara [Call number: 633 CHA/ST] (1).
6.
Process optimisation and quality evaluation of jackfruit (koozha type) based vermicelli
by Ajisha K H | Sharon C L, Guide.
Publisher: Vellanikkara Dept. of Community Science, College of horticulture 2017Availability: Items available for loan: College of Agriculture, Vellanikkara [Call number: 635 AJI/PR] (1).
7.
Process optimisation and quality evaluation of jackfruit based probiotic food products
by Remya P R | Dr. Sharon C L (Guide).
Publisher: Vellanikkara Dept of Community Science, College of Horticulture, KAU 2020Availability: Items available for loan: [Call number: 640 REM/PR] (1).
8.
Standardisation and quality evaluation of millet based probiotic yoghurts
by Amrutha U A | Sharon C L (Guide).
Material type: Publisher: Vellanikkara Department of Community Science, College of Agriculture 2023Dissertation note: MSc Online access: Click here to access online Availability: Items available for reference: KAU Central Library, Thrissur [Call number: 640 AMR/ST PG] (1).
9.
Process optimisation and utilisation of resistant starch from sorghum (Sorghum bicolor (L.) Moench)
by Reshma Suresh | Sharon C L (Guide).
Material type: Publisher: Vellanikkara Department of Community Science, College of Agriculture 2023Dissertation note: MSc Availability: Items available for reference: KAU Central Library, Thrissur [Call number: 640 RES/PR PG] (1).
10.
Process standardisation and quality evaluation of encapsulated synbiotic chocolates
by Ajisha, K H | Sharon, C L (Guide).
Material type: Publisher: Vellanikkara Department of Community Science, College of Agriculture 2024Dissertation note: Ph.D Online access: Click here to access online Availability: Items available for reference: KAU Central Library, Thrissur [Call number: 640 AJI/PR Ph.D] (1).
11.
Process optimisation and quality evaluation of fruit incorporated synbiotic ice creams.
by Rejeeha, C R | Sharon, C L(Guide).
Material type: Publisher: Vellanikkara Department of Community Science, College of Agriculture 2024Dissertation note: PhD Availability: Items available for reference: KAU Central Library, Thrissur [Call number: 640 REJ/PR PhD] (1).
