Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/114455
Title: Utilization of sohiong prunus nepalensis for production of fermented and non fermented value added products
Researcher: Bagchi, Bandita
Guide(s): Deka, Bidyut C
Keywords: Fermeted
Sensory
Microbiological
Ingredient
Protocol
University: Gauhati University
Completed Date: 31/12/2014
Abstract: Abstract not available
Pagination: xiii, 171p.
URI: http://hdl.handle.net/10603/114455
Appears in Departments:Department of Biotechnology

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File23.11 kBAdobe PDFView/Open
02_certificate.pdf66.13 kBAdobe PDFView/Open
03_declaration.pdf21.56 kBAdobe PDFView/Open
04_dedication.pdf6.13 kBAdobe PDFView/Open
05_acknowledgement.pdf42.34 kBAdobe PDFView/Open
06_content.pdf69.23 kBAdobe PDFView/Open
07_abbreviation.pdf33.87 kBAdobe PDFView/Open
08_list of table.pdf60.64 kBAdobe PDFView/Open
09_list of figures.pdf35.51 kBAdobe PDFView/Open
10_chapter 1.pdf523.74 kBAdobe PDFView/Open
11_chapter 2.pdf1.56 MBAdobe PDFView/Open
12_chapter 3.pdf1.28 MBAdobe PDFView/Open
13_chapter 4.pdf2.23 MBAdobe PDFView/Open
14_discussion.pdf859.42 kBAdobe PDFView/Open
15_summary and conclusions.pdf207.97 kBAdobe PDFView/Open
16_bibliography.pdf1.02 MBAdobe PDFView/Open
17_appendix.pdf983.95 kBAdobe PDFView/Open


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