1. Shodhganga@INFLIBNET
  2. University of Mumbai
  3. Department of Biochemistry
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/514433
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-10-03T03:44:19Z-
dc.date.available2023-10-03T03:44:19Z-
dc.identifier.urihttp://hdl.handle.net/10603/514433-
dc.description.abstractnewlineNo newline
dc.format.extent172p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titlePreservation of semi processed and processed cereal and legume based food products using hurdle technology
dc.title.alternative
dc.creator.researcherKhadye, Sheetal K
dc.subject.keywordBacteria
dc.subject.keywordBiochemistry and Molecular Biology
dc.subject.keywordBiology and Biochemistry
dc.subject.keywordLactobacillus
dc.subject.keywordLife Sciences
dc.subject.keywordPediococcus
dc.subject.keywordStreptococcus
dc.subject.keywordTetraginococcus
dc.description.note
dc.contributor.guidePai, J S
dc.publisher.placeMumbai
dc.publisher.universityUniversity of Mumbai
dc.publisher.institutionDepartment of Biochemistry
dc.date.registered
dc.date.completed2004
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Biochemistry

Files in This Item:
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01_title.pdfAttached File251.59 kBAdobe PDFView/Open
02_prelim pages.pdf1.93 MBAdobe PDFView/Open
03_contents.pdf182.73 kBAdobe PDFView/Open
04_chapter 1.pdf1.07 MBAdobe PDFView/Open
05_chapter 2.pdf5.26 MBAdobe PDFView/Open
06_chapter 3.pdf11.3 MBAdobe PDFView/Open
07_chapter 4.pdf24.41 MBAdobe PDFView/Open
08_chapter 5.pdf780.25 kBAdobe PDFView/Open
09_annexures.pdf4.53 MBAdobe PDFView/Open
80_recommendation.pdf1.03 MBAdobe PDFView/Open
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