Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/176271
Title: Production and quality evaluation of herbal yogurt
Researcher: Yadav Keerti
Guide(s): Shukla Sangeeta
Keywords: Antioxidant
Bacteria
Food
Oxygen
University: Sam Higginbottom Institute of Agriculture, Technology and Sciences
Completed Date: 2014
Abstract: Abstract Given newline
Pagination: n.d.
URI: http://hdl.handle.net/10603/176271
Appears in Departments:Warner School of Food and Dairy Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File152.88 kBAdobe PDFView/Open
02_certificates.pdf662.73 kBAdobe PDFView/Open
03_acknowledgement.pdf119.82 kBAdobe PDFView/Open
04_abstract.pdf12.74 kBAdobe PDFView/Open
05_contents.pdf125.19 kBAdobe PDFView/Open
06_tables.pdf28.64 kBAdobe PDFView/Open
07_abbreviations.pdf10.29 kBAdobe PDFView/Open
08_chapter 1.pdf20.3 kBAdobe PDFView/Open
09_chapter 2.pdf343.87 kBAdobe PDFView/Open
10_chapter 3.pdf478.59 kBAdobe PDFView/Open
11_chapter 4.pdf1.85 MBAdobe PDFView/Open
12_chapter 5.pdf270.62 kBAdobe PDFView/Open
13_references.pdf312.8 kBAdobe PDFView/Open
14_appendix.pdf724.95 kBAdobe PDFView/Open
15_publications.pdf781.24 kBAdobe PDFView/Open


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