Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/493567
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.coverage.spatial | ||
dc.date.accessioned | 2023-06-22T09:08:38Z | - |
dc.date.available | 2023-06-22T09:08:38Z | - |
dc.identifier.uri | http://hdl.handle.net/10603/493567 | - |
dc.format.extent | ||
dc.language | English | |
dc.relation | ||
dc.rights | university | |
dc.title | Fortification of curd by using walnut oil with reference to omega 3 fatty acid | |
dc.title.alternative | ||
dc.creator.researcher | Singh, Karuna | |
dc.subject.keyword | Life Sciences | |
dc.subject.keyword | Plant and Animal Science | |
dc.subject.keyword | Plant Sciences | |
dc.description.note | ||
dc.contributor.guide | Soni, Santendra Kumar and Srivastava J.N. | |
dc.publisher.place | Agra | |
dc.publisher.university | Dayalbagh Educational Institute | |
dc.publisher.institution | Department of Botany | |
dc.date.registered | 2017 | |
dc.date.completed | 2022 | |
dc.date.awarded | 2023 | |
dc.format.dimensions | ||
dc.format.accompanyingmaterial | None | |
dc.source.university | University | |
dc.type.degree | Ph.D. | |
Appears in Departments: | Department of Botany |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
01_title.pdf | Attached File | 9.11 kB | Adobe PDF | View/Open |
02_prelim pages.pdf | 462.63 kB | Adobe PDF | View/Open | |
03_content.pdf | 44.82 kB | Adobe PDF | View/Open | |
04_abstract.pdf | 29.85 kB | Adobe PDF | View/Open | |
05_chapter1.pdf | 131.95 kB | Adobe PDF | View/Open | |
06_chapter2.pdf | 187.43 kB | Adobe PDF | View/Open | |
07_chapter3.pdf | 142.84 kB | Adobe PDF | View/Open | |
08_chapter4.pdf | 542.52 kB | Adobe PDF | View/Open | |
09_chapter5.pdf | 94.68 kB | Adobe PDF | View/Open | |
10_annexures.pdf | 565.87 kB | Adobe PDF | View/Open | |
80_recommendation.pdf | 108.37 kB | Adobe PDF | View/Open |
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