Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/547| Title: | Formulation of low-fat flavoured probiotic yoghurt consisting water chestnut starch as biothickener |
| Researcher: | Borah, Sangita |
| Guides: | Duary, Raj Kumar |
| Keywords: | Food Processing Technology;Yoghurt |
| Award Date: | 25-May-2013 |
| Publisher: | Tezpur University |
| Upload Date: | 6-Jan-2018 |
| Abstract: | Available |
| Pagination: | 65p. |
| URI: | http://192.168.98.42:8080/jspui/handle/1994/547 |
| 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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