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Please use this identifier to cite or link to this item: http://www.ir.juit.ac.in:8080/jspui/jspui/handle/123456789/14861
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dc.contributor.authorKashyap, Anisha-
dc.contributor.authorM., Udayabanu [Guided by]-
dc.date.accessioned2026-09-14T05:48:58Z-
dc.date.available2026-09-14T05:48:58Z-
dc.date.issued2026-
dc.identifier.urihttp://www.ir.juit.ac.in:8080/jspui/jspui/handle/123456789/14861-
dc.descriptionMSD242615 [Enrollment No. 245111027]en_US
dc.language.isoenen_US
dc.publisherJaypee University of Information Technology, Solan, H.P.en_US
dc.subjectBiotechnologyen_US
dc.subjectAshwagandha-fortified breaden_US
dc.subjectProbiotic functional fooden_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.titleAshwagandha-Enriched Bread using Baker's Yeast and Lactobacillusen_US
dc.typeDissertationen_US
Appears in Collections:Dissertations (M.Sc.)

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