Suresh Chandra, Associate Professor, Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture & Technology, Uttar Pradesh, India.Samsher, Professor, Sardar Vallabhbhai Patel University of Agriculture & Technology Department of Agricultural Engineering, Uttar Pradesh, India.Suneel Kumar Goyal, Assistant Professor, Institute of Agricultural Sciences, Banaras Hindu University, Uttar Pradesh, India.Durvesh Kumari, CDTRI (PCDF), Uttar Pradesh, India.

• 1. Physical Properties of Multi-Commodity Flour Biscuits 2. Assessment of Physical Properties of Food Grains 3. Evaluation of Physical and Frictional Properties of Green Peas 4. Normal Water Soaking Depended Physical Properties of White Speckled Kidney Beans (Phaseolus vulgaris) 5. Cereal Grains: Frictional and Aerodynamic Properties 6. Rheological Properties of Dough 7. Dielectric Properties of Foods 8. Thermal Properties of Foods 9. Optical Properties: An Introduction and Application for Quality Assessment of Fruits and Vegetables 10. Properties 11. Physical Properties of Food Materials12. Comparative Study on Physical Properties of Different Varietal Tomatoes 13. Engineering Properties of Garlic (Allium sativum L) Bulbs and Cloves 14. Physical Properties of Foods 15. Rheological Properties of Cereal: Starch, Dough 16. Texture and Viscosity Measurements 17. Properties of Developed Herbal Burfi 18. Physico-Chemical Properties of Edible Oils and Fats 19. Chemical and Medicinal Properties of Satavar and Safed Musli

Suresh Chandra, Associate Professor, Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture & Technology, Uttar Pradesh, India.Samsher, Professor, Sardar Vallabhbhai Patel University of Agriculture & Technology Department of Agricultural Engineering, Uttar Pradesh, India.Suneel Kumar Goyal, Assistant Professor, Institute of Agricultural Sciences, Banaras Hindu University, Uttar Pradesh, India.Durvesh Kumari, CDTRI (PCDF), Uttar Pradesh, India.

• 1. Physical Properties of Multi-Commodity Flour Biscuits 2. Assessment of Physical Properties of Food Grains 3. Evaluation of Physical and Frictional Properties of Green Peas 4. Normal Water Soaking Depended Physical Properties of White Speckled Kidney Beans (Phaseolus vulgaris) 5. Cereal Grains: Frictional and Aerodynamic Properties 6. Rheological Properties of Dough 7. Dielectric Properties of Foods 8. Thermal Properties of Foods 9. Optical Properties: An Introduction and Application for Quality Assessment of Fruits and Vegetables 10. Properties 11. Physical Properties of Food Materials12. Comparative Study on Physical Properties of Different Varietal Tomatoes 13. Engineering Properties of Garlic (Allium sativum L) Bulbs and Cloves 14. Physical Properties of Foods 15. Rheological Properties of Cereal: Starch, Dough 16. Texture and Viscosity Measurements 17. Properties of Developed Herbal Burfi 18. Physico-Chemical Properties of Edible Oils and Fats 19. Chemical and Medicinal Properties of Satavar and Safed Musli

Suresh Chandra, Associate Professor, Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture & Technology, Uttar Pradesh, India.Samsher, Professor, Sardar Vallabhbhai Patel University of Agriculture & Technology Department of Agricultural Engineering, Uttar Pradesh, India.Suneel Kumar Goyal, Assistant Professor, Institute of Agricultural Sciences, Banaras Hindu University, Uttar Pradesh, India.Durvesh Kumari, CDTRI (PCDF), Uttar Pradesh, India.

• 1. Physical Properties of Multi-Commodity Flour Biscuits 2. Assessment of Physical Properties of Food Grains 3. Evaluation of Physical and Frictional Properties of Green Peas 4. Normal Water Soaking Depended Physical Properties of White Speckled Kidney Beans (Phaseolus vulgaris) 5. Cereal Grains: Frictional and Aerodynamic Properties 6. Rheological Properties of Dough 7. Dielectric Properties of Foods 8. Thermal Properties of Foods 9. Optical Properties: An Introduction and Application for Quality Assessment of Fruits and Vegetables 10. Properties 11. Physical Properties of Food Materials12. Comparative Study on Physical Properties of Different Varietal Tomatoes 13. Engineering Properties of Garlic (Allium sativum L) Bulbs and Cloves 14. Physical Properties of Foods 15. Rheological Properties of Cereal: Starch, Dough 16. Texture and Viscosity Measurements 17. Properties of Developed Herbal Burfi 18. Physico-Chemical Properties of Edible Oils and Fats 19. Chemical and Medicinal Properties of Satavar and Safed Musli