1. Shodhganga@INFLIBNET
  2. Bharathiar University
  3. Department of Biotechnology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/33759
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DC FieldValueLanguage
dc.coverage.spatialen_US
dc.date.accessioned2015-02-09T09:10:38Z-
dc.date.available2015-02-09T09:10:38Z-
dc.date.issued2015-02-09-
dc.identifier.urihttp://hdl.handle.net/10603/33759-
dc.description.abstractnewlineen_US
dc.format.extentA4en_US
dc.languageEnglishen_US
dc.relationen_US
dc.rightsuniversityen_US
dc.titleENHANCING THE NUTRACEUTICAL POTENTIAL OF A FORMULATED INDIAN FOOD DOSA CO FERMENTED WITH FINGER MILLET AND HORSE GRAM AN IN VITRO AND IN VIVO STUDYen_US
dc.title.alternativeen_US
dc.creator.researcherP. BRUNTHA DEVIen_US
dc.description.noteen_US
dc.contributor.guideDr. V. BRINDHA PRIYADARISINIen_US
dc.publisher.placeCoimbatoreen_US
dc.publisher.universityBharathiar Universityen_US
dc.publisher.institutionDepartment of Biotechnologyen_US
dc.date.registered15/08/2008en_US
dc.date.completed22/09/2011en_US
dc.date.awardeden_US
dc.format.dimensionsen_US
dc.format.accompanyingmaterialDVDen_US
dc.source.universityUniversityen_US
dc.type.degreePh.D.en_US
Appears in Departments:Department of Biotechnology

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chapter1.pdfAttached File219.69 kBAdobe PDFView/Open
chapter2.pdf434.9 kBAdobe PDFView/Open
chapter3.pdf364.9 kBAdobe PDFView/Open
chapter4.pdf9.44 MBAdobe PDFView/Open
chapter5.pdf365.29 kBAdobe PDFView/Open
chapter6.pdf208.67 kBAdobe PDFView/Open
chapter7.pdf466.64 kBAdobe PDFView/Open
content.pdf164.85 kBAdobe PDFView/Open
front page.pdf209.39 kBAdobe PDFView/Open
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