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Please use this identifier to cite or link to this item: http://ir.juit.ac.in:8080/jspui/jspui/handle/123456789/7531
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dc.contributor.authorChhabra, Nawanshu-
dc.contributor.authorChowdhary, Varun-
dc.contributor.authorDey, Gargi [Guided by]-
dc.date.accessioned2022-10-10T09:03:07Z-
dc.date.available2022-10-10T09:03:07Z-
dc.date.issued2009-
dc.identifier.urihttp://ir.juit.ac.in:8080/jspui/jspui/handle/123456789/7531-
dc.language.isoenen_US
dc.publisherJaypee University of Information Technology, Solan, H.P.en_US
dc.subjectFunctional Fooden_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectSpirulinaen_US
dc.subjectFermentationen_US
dc.titleTo Develop a Functional Food Formulation Comprising of Saccharomyces cerevisiae and Spirulina and to Study the Effect of Fermentation Conditions on the Proteinen_US
dc.typeProject Reporten_US
Appears in Collections:B.Tech. Project Reports

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