Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/230258
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dc.coverage.spatial
dc.date.accessioned2019-02-18T06:11:50Z-
dc.date.available2019-02-18T06:11:50Z-
dc.identifier.urihttp://hdl.handle.net/10603/230258-
dc.description.abstractnewline
dc.format.extentxvi, 126p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleIsolation of microflora from idli Batter and characterization of their technological properties
dc.title.alternative
dc.creator.researcherPratap Singh, Sanjay
dc.subject.keywordLife Sciences,Agricultural Sciences,Food Science and Technology, Idli fermentation
dc.subject.keywordMicrobial diversity, fermented foods, Fermentation, Lactic acid fermentation, fermentation microflora
dc.subject.keywordAflatoxin binding, lactic acid bacteria
dc.description.note
dc.contributor.guideShetty, H. Prathap kumar
dc.publisher.placePondicherry
dc.publisher.universityPondicherry University
dc.publisher.institutionDepartment of Food Science
dc.date.registered14/09/2010
dc.date.completed2017
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Food Science

Files in This Item:
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01_title.pdfAttached File19.31 kBAdobe PDFView/Open
02_certificate.pdf241.48 kBAdobe PDFView/Open
03_declaration.pdf218.38 kBAdobe PDFView/Open
04_acknowledgement.pdf140.18 kBAdobe PDFView/Open
05_table of contents.pdf423.23 kBAdobe PDFView/Open
06_list of figures.pdf258.87 kBAdobe PDFView/Open
07_list of tables.pdf258.34 kBAdobe PDFView/Open
08_chapter 1.pdf169.18 kBAdobe PDFView/Open
09_chapter 2.pdf606.52 kBAdobe PDFView/Open
10_chapter 3.pdf704.63 kBAdobe PDFView/Open
11_chapter 4.pdf960.43 kBAdobe PDFView/Open
12_chapter 5.pdf712.88 kBAdobe PDFView/Open
13_summary.pdf292.61 kBAdobe PDFView/Open
14_references.pdf499.57 kBAdobe PDFView/Open
15_publications.pdf2.77 MBAdobe PDFView/Open


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