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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2186
Title: Study of fermentation of pulses for nutritional benefits using Lactobacillus spp.
Authors: Gandhi, Prachi R.
Keywords: Fermentation
Nutritional
Lactobacillus
Microbiology and Biotechnology centre
Issue Date: Aug-2022
Publisher: The Maharaja Sayajirao University of Baroda
URI: http://localhost:8080/xmlui/handle/123456789/2186
Appears in Collections:THESES-Microbiology

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1_title.pdf.pdf103.17 kBAdobe PDFView/Open
2_declaration.pdf.pdf10.43 kBAdobe PDFView/Open
3_dedication.pdf.pdf109.48 kBAdobe PDFView/Open
4_acknowledgement.pdf.pdf195.48 kBAdobe PDFView/Open
5_table of contents.pdf.pdf350.2 kBAdobe PDFView/Open
6_list of abbreviations.pdf.pdf144.35 kBAdobe PDFView/Open
7_list of figures.pdf.pdf218.32 kBAdobe PDFView/Open
8_list of tables.pdf.pdf231.09 kBAdobe PDFView/Open
9_abstract.pdf.pdf212.37 kBAdobe PDFView/Open
10_chapter 1.pdf.pdf666.67 kBAdobe PDFView/Open
11_chapter 2.pdf.pdf385.71 kBAdobe PDFView/Open
12_chapter 3.pdf.pdf537.22 kBAdobe PDFView/Open
13_chapter 4.pdf.pdf5.43 MBAdobe PDFView/Open
14_summary.pdf.pdf387.95 kBAdobe PDFView/Open
15_conclusions.pdf.pdf396.18 kBAdobe PDFView/Open
16_references.pdf.pdf586.64 kBAdobe PDFView/Open
17_publication and posters presentantion.pdf3.02 MBAdobe PDFView/Open
18_Synopsis.pdf173.7 kBAdobe PDFView/Open
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