Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/566051
| Title: | Studying the Beneficial Properties of Sorghum grain as a Functional Food |
| Researcher: | Ranga Bhukya |
| Guide(s): | Ratnavathi, C V |
| Keywords: | Genetics and Heredity Life Sciences Molecular Biology and Genetics |
| University: | Osmania University |
| Completed Date: | 2023 |
| Abstract: | newline |
| Pagination: | 227p |
| URI: | http://hdl.handle.net/10603/566051 |
| Appears in Departments: | Department of Genetics |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 95.87 kB | Adobe PDF | View/Open |
| 02_prelim pages.pdf | 726.86 kB | Adobe PDF | View/Open | |
| 03_content.pdf | 227.7 kB | Adobe PDF | View/Open | |
| 04_chapter 1.pdf | 2.75 MB | Adobe PDF | View/Open | |
| 05_chapter 2.pdf | 349.61 kB | Adobe PDF | View/Open | |
| 06_chapter 3.pdf | 241.67 kB | Adobe PDF | View/Open | |
| 07_chapter 4.pdf | 761.83 kB | Adobe PDF | View/Open | |
| 09_annexures.pdf | 1.37 MB | Adobe PDF | View/Open | |
| 80_recommendation.pdf | 2.01 MB | Adobe PDF | View/Open |
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