1. Shodhganga@INFLIBNET
  2. Babu Banarasi Das University
  3. School of Hotel Management
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/522631
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-11-02T11:27:09Z-
dc.date.available2023-11-02T11:27:09Z-
dc.identifier.urihttp://hdl.handle.net/10603/522631-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsself
dc.titleDevelopment and Nutritive Value Analysis of Value Added Products Prepared by Using Beetroot Beta Vulgaris at Different Stages of Maturity
dc.title.alternative
dc.creator.researcherSrivastava, Shikha
dc.subject.keywordClinical Medicine
dc.subject.keywordClinical Pre Clinical and Health
dc.subject.keywordNutrition and Dietetics
dc.description.note
dc.contributor.guideBala, Lakshmi
dc.publisher.placeLucknow
dc.publisher.universityBabu Banarasi Das University
dc.publisher.institutionSchool of Hotel Management
dc.date.registered
dc.date.completed2018
dc.date.awarded2019
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:School of Hotel Management

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File97.73 kBAdobe PDFView/Open
02_prelim pages.pdf1.41 MBAdobe PDFView/Open
03_content.pdf334.17 kBAdobe PDFView/Open
04_abstract.pdf195.38 kBAdobe PDFView/Open
05_chapter 1.pdf982.7 kBAdobe PDFView/Open
06_chapter 2.pdf91 kBAdobe PDFView/Open
07_chapter 3.pdf1.57 MBAdobe PDFView/Open
08_chapter 4.pdf4.52 MBAdobe PDFView/Open
09_chapter 5.pdf20.54 MBAdobe PDFView/Open
10_annexures.pdf1.37 MBAdobe PDFView/Open
11_chapter 6.pdf9.75 MBAdobe PDFView/Open
80_recommendation.pdf696.49 kBAdobe PDFView/Open
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