Nutritional Upliftment Studies Of Microbially Fermented Probiotic Food Handva Prepared From Indigenous Food Ingredients

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dc.contributor.guideJoshi, Shridhar
dc.coverage.spatialHome Science
dc.creator.researcherGajjar, Dharti H
dc.date.accessioned2020-08-28T09:43:51Z
dc.date.available2020-08-28T09:43:51Z
dc.date.awarded2016
dc.date.completedOct. 2016
dc.date.registeredN.D.
dc.description.abstractNone newline
dc.description.note317p. 347p.
dc.format.accompanyingmaterialDVD
dc.format.dimensions-
dc.format.extent350p.
dc.identifier.urihttp://hdl.handle.net/10603/296569
dc.languageEnglish
dc.publisher.institutionDepartment of Home Science
dc.publisher.placePatan
dc.publisher.universityHemchandracharya North Gujarat University
dc.relation-
dc.rightsuniversity
dc.source.universityUniversity
dc.subject.keywordFERMENTED PROBIOTIC FOOD (HANDVA) PREPARED
dc.subject.keywordFROM INDIGENOUS FOOD INGREDIENTS
dc.subject.keywordNUTRITIONAL UPLIFTMENT STUDIES OF MICROBIALLY
dc.titleNutritional Upliftment Studies Of Microbially Fermented Probiotic Food Handva Prepared From Indigenous Food Ingredients
dc.title.alternative-
dc.type.degreePh.D.

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