1. Shodhganga@INFLIBNET
  2. Hemchandracharya North Gujarat University
  3. Department of Home Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/296569
Title: Nutritional Upliftment Studies Of Microbially Fermented Probiotic Food Handva Prepared From Indigenous Food Ingredients
Researcher: Gajjar, Dharti H
Guide(s): Joshi, Shridhar
Keywords: FERMENTED PROBIOTIC FOOD (HANDVA) PREPARED
FROM INDIGENOUS FOOD INGREDIENTS
NUTRITIONAL UPLIFTMENT STUDIES OF MICROBIALLY
University: Hemchandracharya North Gujarat University
Completed Date: Oct. 2016
Abstract: None newline
Pagination: 350p.
URI: http://hdl.handle.net/10603/296569
Appears in Departments:Department of Home Science

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01_ title page.pdfAttached File105.42 kBAdobe PDFView/Open
02_ certificate.pdf26.68 kBAdobe PDFView/Open
03_ declaration.pdf8.39 kBAdobe PDFView/Open
04_abstract.pdf49.06 kBAdobe PDFView/Open
05_acknowledgement.pdf40.81 kBAdobe PDFView/Open
06_index_1.pdf110.68 kBAdobe PDFView/Open
07_publications based on thesis.pdf42.47 kBAdobe PDFView/Open
08_abbreviations.pdf41.81 kBAdobe PDFView/Open
09_list of tables.pdf70.82 kBAdobe PDFView/Open
10_list of figures.pdf54.1 kBAdobe PDFView/Open
11_chapter-1 introduction.pdf84.92 kBAdobe PDFView/Open
12_chapter-2 review of literature.pdf402.88 kBAdobe PDFView/Open
13_chapter-3 materials and methods.pdf1.4 MBAdobe PDFView/Open
14_chapter-4 results and discussion.pdf2.46 MBAdobe PDFView/Open
15_chapter-5 conclusion.pdf92.14 kBAdobe PDFView/Open
16_appendices.pdf451.18 kBAdobe PDFView/Open
17_references.pdf147.28 kBAdobe PDFView/Open
80_recommendation.pdf92.15 kBAdobe PDFView/Open
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