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  4. THESES-FN
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2996
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dc.contributor.authorGoyle, Anuradha-
dc.date.accessioned2023-02-02T21:28:19Z-
dc.date.available2023-02-02T21:28:19Z-
dc.date.issued2016-01-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/2996-
dc.publisherThe Maharaja Sayajirao University of Barodaen_US
dc.subjectNutritiveen_US
dc.subjectProteinen_US
dc.subjectGreen Leafyen_US
dc.subjectVegetablesen_US
dc.subjectFoods and Nutritionen_US
dc.titleEffects of Processing on the Nutritive Composition and Protein Quality of Cereal Pulse Mixes With or Without Green Leafy Vegetables.en_US
dc.typeThesisen_US
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Files in This Item:
File Description SizeFormat 
01_Title.pdf59.22 kBAdobe PDFView/Open
02_Certificate.pdf19.02 kBAdobe PDFView/Open
03_Acknowledgement.pdf30.72 kBAdobe PDFView/Open
04_Table of content.pdf188.77 kBAdobe PDFView/Open
05_List of tables.pdf210.49 kBAdobe PDFView/Open
06_List of figures.pdf68.32 kBAdobe PDFView/Open
07_Abstract.pdf163.4 kBAdobe PDFView/Open
08_Chapter 1.pdf420.62 kBAdobe PDFView/Open
09_Chapter 2.pdf1.53 MBAdobe PDFView/Open
10_Chapter 3.pdf3.12 MBAdobe PDFView/Open
11_Chapter 4.pdf2.66 MBAdobe PDFView/Open
12_Chapter 5.pdf3.85 MBAdobe PDFView/Open
13_Chapter 6.pdf2.06 MBAdobe PDFView/Open
14_Chapter 7.pdf3.11 MBAdobe PDFView/Open
15_Summary and conclusions.pdf1.14 MBAdobe PDFView/Open
16_Bibliography.pdf1.53 MBAdobe PDFView/Open
17_Appendices.pdf413.4 kBAdobe PDFView/Open
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