1. Shodhganga@INFLIBNET
  2. Jadavpur University
  3. Department of Food Technology and Bio-Chemical Engineering
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/356468
Title: Development of a fermented product fortified with health beneficial ingredients of plant sources
Researcher: Ray, Sohini
Guide(s): Chakraborty, Runu and Raychaudhuri, Utpal
Keywords: Fermentation
Food processing
Storage study of dhokla
University: Jadavpur University
Completed Date: 2017
Abstract: newline
Pagination: [ix], 136p.
URI: http://hdl.handle.net/10603/356468
Appears in Departments:Department of Food Technology and Bio-Chemical Engineering

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01_title.pdfAttached File42.31 kBAdobe PDFView/Open
02_dedication.pdf44.65 kBAdobe PDFView/Open
03_publications.pdf90.06 kBAdobe PDFView/Open
04_certificate.pdf81.09 kBAdobe PDFView/Open
05_declaration.pdf80.71 kBAdobe PDFView/Open
06_contents.pdf12.54 kBAdobe PDFView/Open
07_acknowledgement.pdf12.77 kBAdobe PDFView/Open
08_list of abbreviations.pdf11.86 kBAdobe PDFView/Open
09_list of tables & figures.pdf148.39 kBAdobe PDFView/Open
10_objective.pdf21.03 kBAdobe PDFView/Open
11_abstract.pdf95.94 kBAdobe PDFView/Open
12_chapter 1.pdf141.97 kBAdobe PDFView/Open
13_chapter 2.pdf289.47 kBAdobe PDFView/Open
14_chapter 3.pdf397.5 kBAdobe PDFView/Open
15_chapter 4.pdf778.95 kBAdobe PDFView/Open
16_chapter 5.pdf151.46 kBAdobe PDFView/Open
17_chapter 6.pdf199.51 kBAdobe PDFView/Open
18_references.pdf189.68 kBAdobe PDFView/Open
80_recommendation.pdf42.31 kBAdobe PDFView/Open
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