1. Shodhganga@INFLIBNET
  2. Dayalbagh Educational Institute
  3. Department of Botany
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/493567
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-06-22T09:08:38Z-
dc.date.available2023-06-22T09:08:38Z-
dc.identifier.urihttp://hdl.handle.net/10603/493567-
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleFortification of curd by using walnut oil with reference to omega 3 fatty acid
dc.title.alternative
dc.creator.researcherSingh, Karuna
dc.subject.keywordLife Sciences
dc.subject.keywordPlant and Animal Science
dc.subject.keywordPlant Sciences
dc.description.note
dc.contributor.guideSoni, Santendra Kumar and Srivastava J.N.
dc.publisher.placeAgra
dc.publisher.universityDayalbagh Educational Institute
dc.publisher.institutionDepartment of Botany
dc.date.registered2017
dc.date.completed2022
dc.date.awarded2023
dc.format.dimensions
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Botany

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File9.11 kBAdobe PDFView/Open
02_prelim pages.pdf462.63 kBAdobe PDFView/Open
03_content.pdf44.82 kBAdobe PDFView/Open
04_abstract.pdf29.85 kBAdobe PDFView/Open
05_chapter1.pdf131.95 kBAdobe PDFView/Open
06_chapter2.pdf187.43 kBAdobe PDFView/Open
07_chapter3.pdf142.84 kBAdobe PDFView/Open
08_chapter4.pdf542.52 kBAdobe PDFView/Open
09_chapter5.pdf94.68 kBAdobe PDFView/Open
10_annexures.pdf565.87 kBAdobe PDFView/Open
80_recommendation.pdf108.37 kBAdobe PDFView/Open
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