Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/59997
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DC FieldValueLanguage
dc.coverage.spatialBio-Chemistry
dc.date.accessioned2015-12-17T06:38:28Z-
dc.date.available2015-12-17T06:38:28Z-
dc.identifier.urihttp://hdl.handle.net/10603/59997-
dc.description.abstractAbstract not available
dc.format.extentxvi, 291p.
dc.languageEnglish
dc.relation235-281
dc.rightsuniversity
dc.titleStudies on fermented foods with reference to hemagglutinin hydrolysing bacteria isolated from rice soyidli batter
dc.title.alternative
dc.creator.researcherRao,Gudapaty Seshagiri
dc.subject.keywordBatter
dc.subject.keywordFermented
dc.subject.keywordFoods
dc.subject.keywordHemagglutinin
dc.subject.keywordHydrolysing
dc.description.noteData not available
dc.contributor.guideRamakrishnan,C V
dc.publisher.placeVadodara
dc.publisher.universityMaharaja Sayajirao University of Baroda
dc.publisher.institutionDepartment of Bio-Chemistry
dc.date.registeredn.d.
dc.date.completed31/12/1978
dc.date.awardedn.d.
dc.format.dimensions30cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Bio-Chemistry

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File33.87 kBAdobe PDFView/Open
02_acknowledgement.pdf32.63 kBAdobe PDFView/Open
03_content.pdf13.27 kBAdobe PDFView/Open
04_list of table.pdf280.71 kBAdobe PDFView/Open
05_list to figures.pdf90.66 kBAdobe PDFView/Open
06_chapter 1.pdf1.98 MBAdobe PDFView/Open
07_chapter 2.pdf2.01 MBAdobe PDFView/Open
08_results and discussion.pdf3.46 MBAdobe PDFView/Open
09_summary.pdf384.38 kBAdobe PDFView/Open
10_bibliography.pdf1.8 MBAdobe PDFView/Open
11_appendix i.pdf188 kBAdobe PDFView/Open
12_glossary.pdf108.9 kBAdobe PDFView/Open


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