Selenium content and bioavailability from selected Indian foods

dc.contributor.guide	Kalpana Platel
dc.coverage.spatial
dc.creator.researcher	Anjum Khanam
dc.date.accessioned	2018-06-07T05:14:44Z
dc.date.available	2018-06-07T05:14:44Z
dc.date.awarded
dc.date.completed	2016
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	None
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/205512
dc.language	English
dc.publisher.institution	Department of Studies in Food Scinece and Nutrition
dc.publisher.place	Mysore
dc.publisher.university	University of Mysore
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Selenium
dc.subject.keyword	Selenium Content Foods
dc.subject.keyword	Selenium Content - Indian Foods
dc.subject.keyword	Selenium - Foods
dc.subject.keyword	Selenium Plants
dc.title	Selenium content and bioavailability from selected Indian foods
dc.title.alternative
dc.type.degree	Ph.D.