1. Shodhganga@INFLIBNET
  2. Anna University
  3. Faculty of Science and Humanities
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/233390
Title: Process modification to ensure shelf life extension of idli batter and characterization of probiotic yeast and bacteria
Researcher: C, Ramachandran
Guide(s): Antony, Usha
Keywords: Bacteria
CurryLeaves
Fermentation
IdliBatter
Shelf-life
University: Anna University
Completed Date: 2017
Abstract: Abstract available
Pagination: xxiv, 166p.
URI: http://hdl.handle.net/10603/233390
Appears in Departments:Faculty of Science and Humanities

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02_certificate.pdfAttached File683.8 kBAdobe PDFView/Open
03_abstract.pdf17.62 kBAdobe PDFView/Open
04_acknowledgement.pdf16.68 kBAdobe PDFView/Open
05_table of content.pdf22.17 kBAdobe PDFView/Open
06_list of table.pdf16.73 kBAdobe PDFView/Open
07_list of figures.pdf16.37 kBAdobe PDFView/Open
08_list of symbol and abbreviations.pdf20.06 kBAdobe PDFView/Open
09_chapter 1.pdf349.2 kBAdobe PDFView/Open
10_chapter 2.pdf1.33 MBAdobe PDFView/Open
11_chapter 3.pdf813.99 kBAdobe PDFView/Open
12_chapter 4.pdf739 kBAdobe PDFView/Open
13_chapter 5.pdf1.29 MBAdobe PDFView/Open
14_chapter 6.pdf43.99 kBAdobe PDFView/Open
15_references.pdf319.13 kBAdobe PDFView/Open
16_list of publication.pdf16.38 kBAdobe PDFView/Open
17_list of publication.pdf14.67 kBAdobe PDFView/Open
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