Isolation and characterization of lactobacillus strains from traditional foods of Meghalaya for the development of probiotic soya yoghurt

dc.contributor.guide	Mishra, B. K. and Hati, S.
dc.coverage.spatial
dc.creator.researcher	Das, Sujit
dc.date.accessioned	2021-12-16T05:23:17Z
dc.date.available	2021-12-16T05:23:17Z
dc.date.awarded
dc.date.completed	2021
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	294 pages
dc.identifier.uri	http://hdl.handle.net/10603/351608
dc.language	English
dc.publisher.institution	Department of Rural Development and Agricultural Production
dc.publisher.place	Shillong
dc.publisher.university	North-Eastern Hill University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Lactobacillus strains
dc.subject.keyword	Meghalaya
dc.subject.keyword	Probiotic soya yoghurt
dc.subject.keyword	Traditional foods
dc.title	Isolation and characterization of lactobacillus strains from traditional foods of Meghalaya for the development of probiotic soya yoghurt
dc.title.alternative
dc.type.degree	Ph.D.