Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/284332
Title: | Characterization of lactic acid bacteria isolated from idli batter fermented with piper betle leaves their probiotic properties and antimicrobial peptides |
Researcher: | Sadishkumar, V |
Guide(s): | Jeevaratnam, K. |
Keywords: | Life Sciences,Biology and Biochemistry,Biochemistry and Molecular Biology |
University: | Pondicherry University |
Completed Date: | 2017 |
Abstract: | newline |
Pagination: | xv, 156p. |
URI: | http://hdl.handle.net/10603/284332 |
Appears in Departments: | Department of Biochemistry and Molecular Biology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
01_title.pdf | Attached File | 100.44 kB | Adobe PDF | View/Open |
02_certificate.pdf | 260.45 kB | Adobe PDF | View/Open | |
03_declaration.pdf | 129.76 kB | Adobe PDF | View/Open | |
04_acknowledgement.pdf | 147.09 kB | Adobe PDF | View/Open | |
05_table of contents.pdf | 127.17 kB | Adobe PDF | View/Open | |
06_list of tables.pdf | 166.27 kB | Adobe PDF | View/Open | |
07_list of figures.pdf | 141.36 kB | Adobe PDF | View/Open | |
08_synopsis.pdf | 233.54 kB | Adobe PDF | View/Open | |
09_abbrevations.pdf | 171.73 kB | Adobe PDF | View/Open | |
10_aim & objectives of the study.pdf | 140.52 kB | Adobe PDF | View/Open | |
11_introduction.pdf | 217.55 kB | Adobe PDF | View/Open | |
12_review of literature.pdf | 555.25 kB | Adobe PDF | View/Open | |
13_materials and methods.pdf | 501.02 kB | Adobe PDF | View/Open | |
14_results.pdf | 2.8 MB | Adobe PDF | View/Open | |
15_discussion.pdf | 264.37 kB | Adobe PDF | View/Open | |
16_summary.pdf | 172.32 kB | Adobe PDF | View/Open | |
17_conclusion.pdf | 141.32 kB | Adobe PDF | View/Open | |
18_references.pdf | 424.84 kB | Adobe PDF | View/Open | |
19_appendix.pdf | 439.31 kB | Adobe PDF | View/Open | |
20_publications.pdf | 233.01 kB | Adobe PDF | View/Open |
Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).
Altmetric Badge: