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Prebiotics- Probiotics interaction in selected cereal and legume- based food /

By: Roopashri N. AContributor(s): Vardaraj, M. C [Guide]Material type: Text

TextLanguage: English Description: xii, 350 p. ill. : 28 cmSubject(s): Food Technology | Food--Iron content--Analysis | Probiotics | BiotechnologyDDC classification: 660.6 ROO Online resources: Click here to access online Dissertation note: Ph.D. University of Mysore, Department of studies in Biotechnology. 2012

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library		660.6 ROO (Browse shelf (Opens below))	Not for loan		T7272
Thesis	Mysore University Main Library	Reference	660.6 ROO (Browse shelf (Opens below))	Not for loan		T5689

Previous	No cover image available		No cover image available	No cover image available			No cover image available	Next
Previous	660.2 RIE Riegel's handbook of industrial chemistry	660.6 MWK Downstram processing in biotechnology	660.6 RAN Production of astaxanthin from cultured green alga haematococcus pluvialis and its biological activities /	660.6 ROO Prebiotics- Probiotics interaction in selected cereal and legume- based food /	660.6 STR Highly selective separations in biotechnology	660.63 WAL Proteins :	660.76 ASH Chemical calculations /	Next

Ph.D. University of Mysore, Department of studies in Biotechnology. 2012

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