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VALUE ADDITION OF JACK FRUIT THROUGH MICROBIAL PROCESSING

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BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARTMENT OF COMMUNITY SCIENCE 2021DDC classification: J3 P21

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Theses	College of Agriculture, Vellayani	PTH	J3 P21 BE.357 (Browse shelf)	Available		KAU_COAV-Th2352

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	J3 P15 KR.270 NUTRIENT COMPOSITION, ANTIOXIDANT AND HYPOGLYCEMIC EFFECT OF BITTER GOURD (Momordica charantia L.)	J3 P18 AN.320 Profiling bioactive compounds and nutrients in Jackfruit (Artocarpus heterophyllus Lam.)and developing a jackfruit based textured vagetable protein.	J3 P19 SI.336 DETERMINANTS OF NUTRITIONAL STATUS AND LIFESTYLE DISEASES AMONG MIDDLE AGED WORKING WOMEN	J3 P21 BE.357 VALUE ADDITION OF JACK FRUIT THROUGH MICROBIAL PROCESSING	J3 P22 SO.359 DEVELOPMENT AND QUALITY EVALUATION OF A JACKFRUIT BASED NUTRI FLOUR	J3.P22.ST.372 HIGH TEMPERATURE MEDIATED CHANGES IN SUGAR SIGNALING PATHWAY AND IDENTIFICATION OF ASSOCIATED MICROSATELLITE MARKERS IN RICE (Oryza sativa L.)	J3 P23 KA 402 DEVELOPMENT OF GLUTEN CASEIN FREE CAKE MIX FLOUR FOR CHILDREN WITH AUTISM SPECTRUM DISORDER	Next

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