Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/233390
Full metadata record
DC FieldValueLanguage
dc.coverage.spatialScience and Humanities
dc.date.accessioned2019-03-20T11:41:05Z-
dc.date.available2019-03-20T11:41:05Z-
dc.identifier.urihttp://hdl.handle.net/10603/233390-
dc.description.abstractAbstract available
dc.format.extentxxiv, 166p.
dc.languageOthers
dc.relation149-165
dc.rightsuniversity
dc.titleProcess modification to ensure shelf life extension of idli batter and characterization of probiotic yeast and bacteria
dc.title.alternative
dc.creator.researcherC, Ramachandran
dc.subject.keywordBacteria
dc.subject.keywordCurryLeaves
dc.subject.keywordFermentation
dc.subject.keywordIdliBatter
dc.subject.keywordShelf-life
dc.description.noteData not available
dc.contributor.guideAntony, Usha
dc.publisher.placeChennai
dc.publisher.universityAnna University
dc.publisher.institutionFaculty of Science and Humanities
dc.date.registeredn.d.
dc.date.completed2017
dc.date.awardedn.d.
dc.format.dimensions30cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Faculty of Science and Humanities

Files in This Item:
File Description SizeFormat 
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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