Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/547Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2018-01-06T05:50:30Z | - |
| dc.date.available | 2018-01-06T05:50:30Z | - |
| dc.date.issued | 2013-05-25 | - |
| dc.identifier.uri | http://192.168.98.42:8080/jspui/handle/1994/547 | - |
| dc.description.abstract | Available | en_US |
| dc.format.extent | 65p. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tezpur University | en_US |
| dc.subject | Food Processing Technology | en_US |
| dc.subject | Yoghurt | en_US |
| dc.title | Formulation of low-fat flavoured probiotic yoghurt consisting water chestnut starch as biothickener | en_US |
| dc.type | Technical Report | en_US |
| dc.contributor.guide | Duary, Raj Kumar | - |
| dc.creator.researcher | Borah, Sangita | - |
| Appears in Collections: | Dissertations | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title_1468.pdf | Title | 141.68 kB | Adobe PDF |  View/Open |
| 02_abstract_1468.pdf | Abstract | 39.7 kB | Adobe PDF |  View/Open |
| 03_cert_decn_ack_1468.pdf | Certificate, Declaration and Acknowledgement | 449.55 kB | Adobe PDF |  View/Open |
| 04_cont_fig_tab_abbre_1468.pdf | List of contents, tables, figures and abbreviations | 153.91 kB | Adobe PDF |  View/Open |
| 05_main_chapters_1468.pdf Restricted Access | Main chapters and references | 7.2 MB | Adobe PDF | View/Open Request a copy |
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