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  1. NUTRITIONAL AND ORGANOLEPTIC EVALUATION OF VALUE ADDED PRODUCTS MADE BY INCORPORATING FRESH CABBAGE OUTER LEAVES AND STEMS
  2. Formulation and Quality Evaluation of Bamboo Shoot and Foxtail Millet on Nutritional, Textural and Organoleptic Characteristic of Incorporated Value Added Fettuccine
  3. Organoleptic Properties of Products Made by Using Betel Leaf
  4. Preparation of Jam and Jelly using star fruit and assessment of biochemical and organoleptic properties of these value-added products
  5. Development of Value Added Products by Incorporating Healthy Heart Mixture for the Management of Cardiovascular Diseases
  6. Organoleptic and Nutritional Quality of Ready to Eat Products of Sesame Sold in Markets of Jaipur City
  7. NUTRITIONAL, ANTINUTRITIONAL AND ANTIOXIDANT ACTIVITY OF FRESH AND DEHYDRATED MORINGA LEAVES
  8. Chemical and organoleptic evaluation of maralfalfa silage (Pennisetum sp.) plus fresh cassava (Manihot esculenta)
  9. COMAPARATIVE IN VITRO EVALUATION OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES ON STEMS AND LEAVES EXTRACTS OF COSMOS CAUDATUS
  10. ORGANOLEPTIC EVALUATION AND TASTING OF SAUSAGE PRODUCTS