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

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dc.contributor.advisorSarkar P.K.,
dc.contributor.authorSharma, Anand ,
dc.date.accessioned2018-06-11T08:18:16Z
dc.date.available2018-06-11T08:18:16Z
dc.date.issued2017
dc.descriptionxi, 176p.en_US
dc.identifier.accn300578
dc.identifier.cnTH 641.333/S531a
dc.identifier.urihttps://ir.nbu.ac.in/handle/123456789/2585
dc.language.isoenen_US
dc.publisherUniversity of North Bengalen_US
dc.subjectAntinutritional factors in Legumeen_US
dc.subjectLegume-based Fermented foodsen_US
dc.subjectIndiaen_US
dc.titleAntinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of Indiaen_US
dc.typeThesisen_US

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