An analytical study on omega 3 fatty acid in sabja ocimumbasilicum and chia salviahispanica to characterizeas novel ingredient of food and assess its efficacy on dyslipedemic subjects

dc.contributor.guide	Josephine Nirmala Many
dc.coverage.spatial
dc.creator.researcher	Sarasvathi, V.
dc.date.accessioned	2020-03-23T11:37:25Z
dc.date.available	2020-03-23T11:37:25Z
dc.date.awarded
dc.date.completed	2017
dc.date.registered	15/07/2012
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	129p.
dc.identifier.uri	http://hdl.handle.net/10603/284357
dc.language	English
dc.publisher.institution	Bharathidasan Government College for Women
dc.publisher.place	Pondicherry
dc.publisher.university	Pondicherry University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Life Sciences,Agricultural Sciences,Food Science and Technology
dc.subject.keyword	Antioxidant
dc.subject.keyword	Aminoacids
dc.subject.keyword	Ocimumbasilicum
dc.subject.keyword	Lamiaceae
dc.title	An analytical study on omega 3 fatty acid in sabja ocimumbasilicum and chia salviahispanica to characterizeas novel ingredient of food and assess its efficacy on dyslipedemic subjects
dc.title.alternative
dc.type.degree	Ph.D.