Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India

Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/2585

Full metadata record

DC Field	Value	Language
dc.contributor.author	Sharma, Anand ,	-
dc.date.accessioned	2018-06-11T08:18:16Z	-
dc.date.available	2018-06-11T08:18:16Z	-
dc.date.issued	2017	-
dc.identifier.uri	http://ir.nbu.ac.in/hdl.handle.net/123456789/2585	-
dc.description	xi, 176p.	en_US
dc.language.iso	en	en_US
dc.publisher	University of North Bengal	en_US
dc.relation.ispartofseries	Accession No: 300578;	-
dc.relation.ispartofseries	Call No: Th641.333/S531a;	-
dc.subject	Antinutritional factors in Legume	en_US
dc.subject	Legume-based Fermented foods	en_US
dc.subject	India	en_US
dc.title	Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India	en_US
dc.title.alternative	Sarkar P.K.,	en_US
dc.type	Thesis	en_US
Appears in Collections:	Department of Botany

Files in This Item:

File	Size	Format
01_title.pdf	18.24 kB	Adobe PDF	View/Open
02_Declaration.pdf	30.54 kB	Adobe PDF	View/Open
03_Certificate.pdf	43.65 kB	Adobe PDF	View/Open
04_Preface.pdf	18.6 kB	Adobe PDF	View/Open
05_List of Contents.pdf	40.8 kB	Adobe PDF	View/Open
06_List of Tables.pdf	49.57 kB	Adobe PDF	View/Open
07_Introduction.pdf	48.16 kB	Adobe PDF	View/Open
08_Review of Literature.pdf	436.73 kB	Adobe PDF	View/Open
09_Materials and Methods.pdf	2.14 MB	Adobe PDF	View/Open
10_Results.pdf	4.34 MB	Adobe PDF	View/Open
11_Discussion.pdf	72.7 kB	Adobe PDF	View/Open
12_Bibliography.pdf	106.67 kB	Adobe PDF	View/Open
13_Index.pdf	63.12 kB	Adobe PDF	View/Open
Full Thesis of Anand Sharma.pdf	33.13 MB	Adobe PDF	View/Open