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Online Education

SemesterTopicFile Name
Part 1 Objective Question-5 20200730 071726150
Part 1 Objective Question-4 20200730 071455050
Part 1 Objective Questions other 20200722 061433683
Part 1 Objective Questions 20200722 061405614
Part 1 Objective Questions 20200722 061404846
Part 1 Oils 20200722 060247760
Part 1 Objective Questions 20200722 060135500
Part 1 Poultry Processing 20200716 110422391
Part 1 Meat and Muscle 20200716 110330014
Part 1 Food Spoilage: Meaning and Causes 20200716 110237994
Part 1 Fabric Preparation for Clothing 20200716 110059422
Part 1 Growth and Development 20200716 110028858
Part 1 Basic Sewing 20200716 105959524
Part 1 Pattern of Dress 20200716 105936998
Part 1 Meat 20200716 105903219
Part 1 Milk: Definition and Composition 20200716 105830084
Part 1 Composition of milk 20200716 105716545
Part 1 वसा के प्रमुख कार्य 20200716 101615503
Part 1 वसा के विशेषताये 20200716 101337470
Part 1 Resources of Food 20200716 101047084
Part 1 Derived Lipids 20200716 100940630
Part 1 Compund Lipids 20200701 074843186
Part 1 Necessary Falty Acids 20200701 074737680
Part 1 कार्बोहैड्रेट की अधिकता से हमारे शरीर पर क्या कुप्रभाव 20200624 080106340
Part 1 विभिन्न भोज पदार्थो में वसा का मात्रा 20200624 075421843
Part 2 Different stage of Psychological Development : 20200624 065716905
Part 2 Bottle Feeding Your Baby 20200624 065357952
Part 3 Digestion and absorption of carbohydrates 20200624 065304708
Part 2 जल की कठोरता: कारण और निवारण 20200624 064857726
Part 3 Lipid Metabolism 20200624 064743384
Part 2 बाल मनोविज्ञान 20200624 064608353
Part 2 बाल मनोविज्ञान 20200624 064540309
Part 3 PROTEIN DIGESTION 20200624 064257229
Part 2 S T A I N R E M O V A L 20200624 064111184
Part 1 विभिन्न भोज्ज पदार्थो उपस्थिति बसा मात्रा 20200611 081727246
Part 2 Hardness 20200611 074402198
Part 2 Different stage of psychological development 20200611 074249529
Part 2 Bottle Feeding Your Baby 20200611 073554324
Part 3 Digestion of absorption of carbohydrates 20200611 073444903
Part 2 जल की कठोरता: कारण और निवारण 20200611 072910156
Part 2 lipid motabolism 20200611 072337881
Part 2 बाल मनोविज्ञान 20200611 072121353
Part 3 PROTEIN DIGESTION 20200611 072043587
Part 2 S T A I N R E M O V A L 20200611 071926198
Part 1 बहुबिकल्पीय प्रश्न 20200609 110602453
Part 1 कार्वोहैड्रेट का पाचन एवं उपापचयन 20200609 110347577
Part 1 समेकित बल विकाश सेवा के तहत पूरक पोषण के लिए खाद्य पदार्थो की सुरक्षा और साफ सफाई 20200603 083434454
Part 1 Food hygiene andcontrol 20200603 083203391
Part 1 PRINCIPLES OF PLANNING 20200603 083112204
Part 1 Hazard Analysis and Critical Control Point (HACCP) 20200603 083046726
Part 1 COOKING METHODS 20200603 082950558
Part 1 Effect of Cooking on Nutritive Value of Food 20200603 082924362
Part 1 कार्बोहाइड्रेट की दैनिक आवश्यकता 20200603 064946486
Part 1 Carbohydrates 20200520 075526029
Part 1 Functions of Protein 20200520 075359465
Part 1 Source form Protein 20200520 075154414
Part 1 Structure of Carbohydrate 20200520 075013425
Part 1 Questions and Answers 20200520 074804985
Part 1 Raja ram Mohan Roy 20200520 073829793
Part 1 Carbohydrate in parent in different food 20200520 073706890
Part 1 Type of Hypothesis 20200513 100248646
Part 1 Questions and Answers 20200513 100157499
Part 1 Maltose 20200512 064814957
Part 1 Functions of carbohydrates 20200512 064735102
Part 1 Hemi Cellulose 20200512 064505026
Part 1 Dextreen 20200512 064401534
Part 1 Cellulose 20200512 064200055