Studies on Selroti, a traditional fermented rice product of the Sikkim Himalaya : microbiological and biochemical aspects

Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/1102

Full metadata record

DC Field	Value	Language
dc.contributor.author	Yonzan, Hannah	-
dc.date.accessioned	2017-07-17T06:58:51Z	-
dc.date.available	2017-07-17T06:58:51Z	-
dc.date.issued	2007	-
dc.identifier.uri	Th 641.3318095497:Y59s	-
dc.identifier.uri	http://ir.nbu.ac.in/handle/123456789/1102	-
dc.language.iso	en	en_US
dc.publisher	University of North Bengal	en_US
dc.relation.ispartofseries	Accession Number;205829	-
dc.subject	Selroti	en_US
dc.subject	rice	en_US
dc.subject	microbiological	en_US
dc.subject	biochemical	en_US
dc.title	Studies on Selroti, a traditional fermented rice product of the Sikkim Himalaya : microbiological and biochemical aspects	en_US
dc.title.alternative	Tamang, Jyoti Prasad	en_US
dc.type	Thesis	en_US
Appears in Collections:	Department of Botany

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File	Description	Size	Format
01_title.pdf		27.61 kB	Adobe PDF	View/Open
02_certificate.pdf		32.29 kB	Adobe PDF	View/Open
03_acknowledgement.pdf		86.21 kB	Adobe PDF	View/Open
04_contents.pdf		60.28 kB	Adobe PDF	View/Open
05_chapter_01.pdf		211.49 kB	Adobe PDF	View/Open
06_chapter_02.pdf		658.86 kB	Adobe PDF	View/Open
07_chapter_03.pdf		1 MB	Adobe PDF	View/Open
08_chapter_04.pdf		4.64 MB	Adobe PDF	View/Open
09_chapter_05.pdf		592.88 kB	Adobe PDF	View/Open
10_summary.pdf		184.61 kB	Adobe PDF	View/Open
11_bibliography.pdf		902.69 kB	Adobe PDF	View/Open
205829.pdf	Full Thesis	8.44 MB	Adobe PDF	View/Open