Physico chemical sensory and microbial analysis of fermented rice beverage Chubitchi in West Garo Hills Meghalaya

dc.contributor.guide	B. K. Mishra and B. Paul
dc.coverage.spatial
dc.creator.researcher	Murugan Nalanda Bala
dc.date.accessioned	2020-09-15T10:40:17Z
dc.date.available	2020-09-15T10:40:17Z
dc.date.awarded	2019
dc.date.completed	2018
dc.date.registered	2227 of 19.02.2014
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	545 pages
dc.identifier.uri	http://hdl.handle.net/10603/299444
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	Chubitchi
dc.subject.keyword	Fermented rice beverage
dc.subject.keyword	Meghalaya
dc.subject.keyword	Physico-chemical
dc.subject.keyword	Sensory and microbial analysis
dc.subject.keyword	West Garo Hills
dc.title	Physico chemical sensory and microbial analysis of fermented rice beverage Chubitchi in West Garo Hills Meghalaya
dc.title.alternative
dc.type.degree	Ph.D.