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Prebiotics- Probiotics interaction in selected cereal and legume- based food /

By: Roopashri N. AContributor(s): Vardaraj, M. C [Guide]Material type: Text

TextLanguage: English Description: xii, 350 p. ill. : 28 cmSubject(s): Food Technology | Food--Iron content--Analysis | Probiotics | BiotechnologyDDC classification: 660.6 ROO Online resources: Click here to access online Dissertation note: Ph.D. University of Mysore, Department of studies in Biotechnology. 2012

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library		660.6 ROO (Browse shelf (Opens below))	Not for loan		T7272
Thesis	Mysore University Main Library	Reference	660.6 ROO (Browse shelf (Opens below))	Not for loan		T5689

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Previous	660.6 RES Food formulations for diabetic population based on the bioactives of citrus maxima (Burm.) Merr. (Pomelo) fruit /	660.6 REV Biotechnologyical approaches to prevent development of bitterness in custard apple (Annona squamisa L ) fruit pulp /	660.6 RIT Introduction to biotechnology:	660.6 ROO Prebiotics- Probiotics interaction in selected cereal and legume- based food /	660.6 ROO Isolation and characterization of bioactive compounds from endophytes of salacia species /	660.6 RUM Diversity and bioactive potential of endophytes from selected species of clusiaceae family	660.6 SAE Biotechnological approach to improve yield in jatropha curcas L.	Next

Ph.D. University of Mysore, Department of studies in Biotechnology. 2012

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