Please use this identifier to cite or link to this item:
http://ir.juit.ac.in:8080/jspui/jspui/handle/123456789/7531| Title: | To Develop a Functional Food Formulation Comprising of Saccharomyces cerevisiae and Spirulina and to Study the Effect of Fermentation Conditions on the Protein |
| Authors: | Chhabra, Nawanshu Chowdhary, Varun Dey, Gargi [Guided by] |
| Keywords: | Functional Food Saccharomyces cerevisiae Spirulina Fermentation |
| Issue Date: | 2009 |
| Publisher: | Jaypee University of Information Technology, Solan, H.P. |
| URI: | http://ir.juit.ac.in:8080/jspui/jspui/handle/123456789/7531 |
| Appears in Collections: | B.Tech. Project Reports |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| To Develop a Functional Food Formulation Comprising of Saccharomyces cerevisiae and Spirulina and to Study the Effect of Fermentation Conditions on the Protei.pdf | 17.58 MB | Adobe PDF | View/Open |
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