1. Shodhganga@INFLIBNET
  2. Maharaja Sayajirao University of Baroda
  3. Department of Microbiology and Biotechnology Centre
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/409454
Title: Study of fermentation of pulses for nutritional benefits using lactobacillus spp
Researcher: Gandhi, Prachi R.
Guide(s): Baxi,Nandita
Keywords: Fermentation
lactobacillus
Microbiology and Biotechnology Centre
Nutritional
University: Maharaja Sayajirao University of Baroda
Completed Date: 2022
Abstract: newline Abstract Available
Pagination: 110
URI: http://hdl.handle.net/10603/409454
Appears in Departments:Department of Microbiology and Biotechnology Centre

Files in This Item:
File Description SizeFormat 
10_chapter 1.pdf.pdfAttached File666.67 kBAdobe PDFView/Open
11_chapter 2.pdf.pdf385.71 kBAdobe PDFView/Open
12_chapter 3.pdf.pdf537.22 kBAdobe PDFView/Open
13_chapter 4.pdf.pdf5.43 MBAdobe PDFView/Open
14_summary.pdf.pdf387.95 kBAdobe PDFView/Open
15_conclusions.pdf.pdf396.18 kBAdobe PDFView/Open
16_references.pdf.pdf586.64 kBAdobe PDFView/Open
17_publication and posters presentantion.pdf3.02 MBAdobe PDFView/Open
18_synopsis.pdf173.7 kBAdobe PDFView/Open
1_title.pdf.pdf103.17 kBAdobe PDFView/Open
2_declaration.pdf.pdf10.43 kBAdobe PDFView/Open
3_dedication.pdf.pdf109.48 kBAdobe PDFView/Open
4_acknowledgement.pdf.pdf195.48 kBAdobe PDFView/Open
5_table of contents.pdf.pdf350.2 kBAdobe PDFView/Open
6_list of abbreviations.pdf.pdf144.35 kBAdobe PDFView/Open
7_list of figures.pdf.pdf218.32 kBAdobe PDFView/Open
80_recommendation.pdf486.14 kBAdobe PDFView/Open
8_list of tables.pdf.pdf231.09 kBAdobe PDFView/Open
9_abstract.pdf.pdf212.37 kBAdobe PDFView/Open
Show full item record


Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).

Altmetric Badge: