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Biotechnologyical approaches to prevent development of bitterness in custard apple (Annona squamisa L ) fruit pulp /

By: Revathy BaskaranContributor(s): Rajarathnam, S [guide ]Material type: Text

TextLanguage: eng Description: viii, 157 p. ; 30 cmSubject(s): Custard apple pulp on thermal processing | Fruit-culture--Custard appleDDC classification: 660.6 REV Dissertation note: Ph.D. University of Mysore, Department of Studies in Biotechnology. 2017.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	660.6 REV (Browse shelf (Opens below))	Not for loan		T8930

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Previous	660.6 REN Biotechnological approaches for the preparation of FOS based prebiotic and probiotic foods /	660.6 REN Studies on association of productive traits with expressed sequence tag (est) markers among selected silkworm genetic resources (bombyx mori l)	660.6 RES Food formulations for diabetic population based on the bioactives of citrus maxima (Burm.) Merr. (Pomelo) fruit /	660.6 REV Biotechnologyical approaches to prevent development of bitterness in custard apple (Annona squamisa L ) fruit pulp /	660.6 RIT Introduction to biotechnology:	660.6 ROO Prebiotics- Probiotics interaction in selected cereal and legume- based food /	660.6 ROO Isolation and characterization of bioactive compounds from endophytes of salacia species /	Next

Ph.D.

University of Mysore, Department of Studies in Biotechnology. 2017.

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