1. Shodhganga@INFLIBNET
  2. Guru Nanak Dev University
  3. Department of Food Science & Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/585908
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DC FieldValueLanguage
dc.coverage.spatialSciences
dc.date.accessioned2024-08-28T10:48:42Z-
dc.date.available2024-08-28T10:48:42Z-
dc.identifier.urihttp://hdl.handle.net/10603/585908-
dc.description.abstractnewline
dc.format.extent254+V.P.
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleEvaluation of Composition Phytochemicals Functionality and Utility of Tartary Buckwheat and Quinoa
dc.title.alternative
dc.creator.researcherBhinder, Seerat
dc.subject.keywordLife Sciences
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.description.noteSummary: 187-193; References: 194-244; List of Publications: 245
dc.contributor.guideNarpinder Singh and Gill, Balmeet Singh
dc.publisher.placeAmritsar
dc.publisher.universityGuru Nanak Dev University
dc.publisher.institutionDepartment of Food Science and Technology
dc.date.registered2016
dc.date.completed2021
dc.date.awarded2022
dc.format.dimensions28cm
dc.format.accompanyingmaterialCD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Food Science & Technology

Files in This Item:
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01_title.pdfAttached File6.92 kBAdobe PDFView/Open
02_certificate.pdf40.15 kBAdobe PDFView/Open
03_declaration.pdf33.17 kBAdobe PDFView/Open
04_prelim pages.pdf277.25 kBAdobe PDFView/Open
05_chapter-1.pdf138.91 kBAdobe PDFView/Open
06_chapter-2.pdf297.5 kBAdobe PDFView/Open
07_chapter-3.pdf489.38 kBAdobe PDFView/Open
08_chapter-4.pdf2.65 MBAdobe PDFView/Open
09_chapter-5.pdf150.23 kBAdobe PDFView/Open
10_annexures.pdf1.25 MBAdobe PDFView/Open
80_recommendation.pdf153.48 kBAdobe PDFView/Open
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