Functional characteristics of edible seaweeds and their application in low glycemic food products

dc.contributor.guide	Thahira Banu, A
dc.coverage.spatial
dc.creator.researcher	Reka, P
dc.date.accessioned	2019-08-23T05:01:55Z
dc.date.available	2019-08-23T05:01:55Z
dc.date.awarded
dc.date.completed	2018
dc.date.registered
dc.description.abstract	newline
dc.description.note	Bibliography Included
dc.format.accompanyingmaterial	CD
dc.format.dimensions	35 cm.
dc.format.extent	xx, 272p.
dc.identifier.uri	http://hdl.handle.net/10603/254451
dc.language	English
dc.publisher.institution	Department of Home Science
dc.publisher.place	Dindigul
dc.publisher.university	The Gandhigram Rural Institute
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Edible seaweeds
dc.subject.keyword	Food Products
dc.subject.keyword	Nutrient
dc.subject.keyword	Seafood
dc.title	Functional characteristics of edible seaweeds and their application in low glycemic food products
dc.title.alternative
dc.type.degree	Ph.D.