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/10603/523591
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-11-06T10:45:57Z-
dc.date.available2023-11-06T10:45:57Z-
dc.identifier.urihttp://hdl.handle.net/10603/523591-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsself
dc.titleFormulation Development and Nutritive analysis of value added products prepared by using Spirulina
dc.title.alternative
dc.creator.researcherBhatt, Sonal
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.completed2020
dc.date.awarded2021
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 File5.07 kBAdobe PDFView/Open
02_prelim pages.pdf86.85 kBAdobe PDFView/Open
03_content.pdf50.24 kBAdobe PDFView/Open
04_abstract.pdf14.36 kBAdobe PDFView/Open
05_chapter 1.pdf79.39 kBAdobe PDFView/Open
06_chapter 2.pdf10.23 kBAdobe PDFView/Open
07_chapter 3.pdf161.6 kBAdobe PDFView/Open
08_chapter 4.pdf3.9 MBAdobe PDFView/Open
09_chapter 5.pdf381.29 kBAdobe PDFView/Open
10_annexures.pdf123.68 kBAdobe PDFView/Open
11_chapter 6.pdf76.51 kBAdobe PDFView/Open
80_recommendation.pdf81.15 kBAdobe PDFView/Open
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