Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/2585
Title: Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India
Other Titles: Sarkar P.K.,
Authors: Sharma, Anand ,
Keywords: Antinutritional factors in Legume
Legume-based Fermented foods
India
Issue Date: 2017
Publisher: University of North Bengal
Series/Report no.: Accession No: 300578;
Call No: Th641.333/S531a;
Description: xi, 176p.
URI: http://hdl.handle.net/123456789/2585
Appears in Collections:Department of Botany

Files in This Item:
File Description SizeFormat 
01_title.pdf18.24 kBAdobe PDFThumbnail
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02_Declaration.pdf30.54 kBAdobe PDFThumbnail
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03_Certificate.pdf43.65 kBAdobe PDFThumbnail
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04_Preface.pdf18.6 kBAdobe PDFThumbnail
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05_List of Contents.pdf40.8 kBAdobe PDFThumbnail
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06_List of Tables.pdf49.57 kBAdobe PDFThumbnail
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07_Introduction.pdf48.16 kBAdobe PDFThumbnail
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08_Review of Literature.pdf436.73 kBAdobe PDFThumbnail
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09_Materials and Methods.pdf2.14 MBAdobe PDFThumbnail
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10_Results.pdf4.34 MBAdobe PDFThumbnail
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11_Discussion.pdf72.7 kBAdobe PDFThumbnail
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12_Bibliography.pdf106.67 kBAdobe PDFThumbnail
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13_Index.pdf63.12 kBAdobe PDFThumbnail
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Full Thesis of Anand Sharma.pdf33.13 MBAdobe PDFThumbnail
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