Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/532559
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-12-22T06:06:46Z-
dc.date.available2023-12-22T06:06:46Z-
dc.identifier.urihttp://hdl.handle.net/10603/532559-
dc.description.abstractnewline
dc.format.extent257 pages
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleValue addition of traditional rice cakes of the Khasi and Jaintia tribes of Meghalaya using pearl millet and probiotic yeast
dc.title.alternative
dc.creator.researcherBasaiawmoit, Bethsheba
dc.subject.keywordKhasi and Jaintia tribes
dc.subject.keywordMeghalaya
dc.subject.keywordPearl millet
dc.subject.keywordProbiotic yeast
dc.subject.keywordTraditional rice cakes
dc.description.note
dc.contributor.guideMishra. B. K.
dc.publisher.placeShillong
dc.publisher.universityNorth-Eastern Hill University
dc.publisher.institutionDepartment of Rural Development and Agricultural Production
dc.date.registered
dc.date.completed2023
dc.date.awarded2023
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Rural Development & Agricultural Production

Files in This Item:
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01_title page.pdfAttached File89.91 kBAdobe PDFView/Open
02_preliminary pages.pdf498.73 kBAdobe PDFView/Open
03_contents.pdf3.78 kBAdobe PDFView/Open
04_abstract.pdf215.2 kBAdobe PDFView/Open
05_chapter 1.pdf703.26 kBAdobe PDFView/Open
06_chapter 2.pdf1.78 MBAdobe PDFView/Open
07_chapter 3.pdf4.04 MBAdobe PDFView/Open
08_chapter 4.pdf19.39 MBAdobe PDFView/Open
09_chapter 5.pdf607.25 kBAdobe PDFView/Open
10_annexures.pdf5.07 MBAdobe PDFView/Open
80_recommendation.pdf698.77 kBAdobe PDFView/Open


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