Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India
dc.contributor.advisor | Sarkar P.K., | |
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.description | xi, 176p. | en_US |
dc.identifier.accn | 300578 | |
dc.identifier.cn | TH 641.333/S531a | |
dc.identifier.uri | https://ir.nbu.ac.in/handle/123456789/2585 | |
dc.language.iso | en | en_US |
dc.publisher | University of North Bengal | en_US |
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.type | Thesis | en_US |
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