Anand Agricultural University
1. Peanut spread 2. Fruit grader 3. Spouted inert bed drying chamber 4. Synbiotic dahi 5. Ready-to-serve (RTS) soup 6. Technology for Production of Dehydrated Coriander Leaves 7. Continuous basundi making machine 8. Scraped surface heat exchanger for continuous Shrikhand Thermization Machine 9. Technology for production of Basil leaf powder 10. Standardization of pre cooling protocol to maximize self-life of mango fruit 11. Standardization of process for manufacture of annatto butter colour 12. Standardizing the conditions for freeze drying of dahi cultures 13. Development and evaluation of a multipurpose tool bar for mini tractor suitable for the cropping pattern of middle Gujarat region 14. Development and evaluation of mini tractor drawn semi-automatic potato planter 15. Use of Basil (Tulsi leaves) as flavouring ingredient in the manufacture of ice cream 16. Studies on physico-chemical and sensory characteristics of iron rich biscuits 17. Development of High Protein Pumpkin Bar
