1. Shodhganga@INFLIBNET
  2. Dr. Y.S. Parmar University of Horticulture and Forestry
  3. Department of Food Science and Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/530847
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-12-19T09:58:07Z-
dc.date.available2023-12-19T09:58:07Z-
dc.identifier.urihttp://hdl.handle.net/10603/530847-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleLow glycemic index functional food products
dc.title.alternative
dc.creator.researcherSingh, Sury Pratap
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.subject.keywordLife Sciences
dc.description.note
dc.contributor.guideSharma,K D
dc.publisher.placeSolan
dc.publisher.universityDr. Y.S. Parmar University of Horticulture and Forestry
dc.publisher.institutionDepartment of Food Science and Technology
dc.date.registered2018
dc.date.completed2022
dc.date.awarded2022
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Food Science and Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File169.14 kBAdobe PDFView/Open
02_prelim pages.pdf1.07 MBAdobe PDFView/Open
03_content.pdf150.56 kBAdobe PDFView/Open
04_abstract.pdf261 kBAdobe PDFView/Open
05_chapter 1.pdf468.26 kBAdobe PDFView/Open
06_chapter 2.pdf660.13 kBAdobe PDFView/Open
07_chapter 3.pdf5.5 MBAdobe PDFView/Open
08_chapter 4.pdf6.42 MBAdobe PDFView/Open
09_ chapter 5.pdf662.45 kBAdobe PDFView/Open
10_annexures.pdf718.92 kBAdobe PDFView/Open
11_bibliographic references.pdf668.67 kBAdobe PDFView/Open
80_recommendation.pdf831.22 kBAdobe PDFView/Open
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