1. Shodhganga@INFLIBNET
  2. University of North Bengal
  3. Department of Botany
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/147903
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DC FieldValueLanguage
dc.date.accessioned2017-05-02T09:08:32Z-
dc.date.available2017-05-02T09:08:32Z-
dc.identifier.urihttp://hdl.handle.net/10603/147903-
dc.languageEnglish-
dc.rightsuniversity-
dc.titleStudies on Selroti a traditional fermented rice product of the Sikkim Himalaya microbiological and biochemical aspects-
dc.creator.researcherYonzan, Hannah-
dc.subject.keywordbiochemical-
dc.subject.keywordmicrobiologi-
dc.subject.keywordrice product-
dc.subject.keywordSelroti-
dc.contributor.guideTamang, Jyoti Prakash-
dc.publisher.placeDarjeeling-
dc.publisher.universityUniversity of North Bengal-
dc.publisher.institutionDepartment of Botany-
dc.date.registeredNA-
dc.date.completed2007-
dc.format.accompanyingmaterialDVD-
dc.source.universityUniversity-
dc.type.degreePh.D.-
Appears in Departments:Department of Botany

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01_title.pdfAttached File27.61 kBAdobe PDFView/Open
02_certificate.pdf32.29 kBAdobe PDFView/Open
03_acknowledgement.pdf86.21 kBAdobe PDFView/Open
04_contents.pdf60.28 kBAdobe PDFView/Open
05_chapter_01.pdf211.49 kBAdobe PDFView/Open
06_chapter_02.pdf658.86 kBAdobe PDFView/Open
07_chapter_03.pdf1 MBAdobe PDFView/Open
08_chapter_04.pdf4.64 MBAdobe PDFView/Open
09_chapter_05.pdf592.88 kBAdobe PDFView/Open
10_summary.pdf184.61 kBAdobe PDFView/Open
11_bibliography.pdf902.69 kBAdobe PDFView/Open
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