| Type of Material: | Thesis |
| Title: | Antinutritional factors as influenced by processing parameters during the production of some traditional legume based fermented foods of India |
| Researcher: | Sharma, Anand |
| Guide: | Sarkar P.K. |
| Publisher: | University of North Bengal |
| Place: | Darjeeling |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
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| 001 | 434037 | |
| 003 | IN-AhILN | |
| 005 | 2018-08-15 01:29:55 | |
| 008 | __ | 180815t####||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_434037 |
| 040 | __ | |aNBGL_734430|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aSharma, Anand|eResearcher |
| 245 | __ | |aAntinutritional factors as influenced by processing parameters during the production of some traditional legume based fermented foods of India |
| 260 | __ | |aDarjeeling|bUniversity of North Bengal |
| 502 | __ | |bPhD |
| 700 | __ | |aSarkar P.K.|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/205950|yShodhganga |
| 905 | __ | |anotification |
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