1. Shodhganga@INFLIBNET
  2. Karnataka State Womens University
  3. Food Processing & Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/420815
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2022-11-28T11:14:28Z-
dc.date.available2022-11-28T11:14:28Z-
dc.identifier.urihttp://hdl.handle.net/10603/420815-
dc.description.abstractnewline
dc.format.extent231
dc.languageEnglish
dc.relationAPA
dc.rightsself
dc.titleA Study on Nutritional Composition Documentation of Traditional Foods of Karnataka
dc.title.alternative
dc.creator.researcherTejashwini Padakatti
dc.subject.keywordClinical Medicine
dc.subject.keywordClinical Pre Clinical and Health
dc.subject.keywordNutrition and Dietetics
dc.description.note
dc.contributor.guideRenuka Meti
dc.publisher.placeBijapur
dc.publisher.universityKarnataka State Womens University
dc.publisher.institutionFood Processing and Nutrition
dc.date.registered2019
dc.date.completed2022
dc.date.awarded2022
dc.format.dimensionsA4
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Food Processing & Nutrition

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01_titel page.pdfAttached File591.82 kBAdobe PDFView/Open
03_contents.pdf603.18 kBAdobe PDFView/Open
04_abstract.pdf177.15 kBAdobe PDFView/Open
05_chapter-1.pdf347.94 kBAdobe PDFView/Open
06_chapter-2.pdf288.43 kBAdobe PDFView/Open
07_chapter- 3.pdf1.13 MBAdobe PDFView/Open
08_chapter -4.pdf19.55 MBAdobe PDFView/Open
09_chapter-5.pdf335.64 kBAdobe PDFView/Open
10_annexures.pdf201.52 MBAdobe PDFView/Open
80_recommendation.pdf743.95 kBAdobe PDFView/Open
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