Standardization of a method for preparation of probiotic dahi and studies on its biotherapeutic properties in randomly selected human volunteers of various age groups

dc.contributor.guide	Khedkar, C D
dc.coverage.spatial	Dairy Science
dc.creator.researcher	Manoharrao, Patil Ashok
dc.date.accessioned	2018-09-24T05:47:22Z
dc.date.available	2018-09-24T05:47:22Z
dc.date.awarded	n.d.
dc.date.completed	2004
dc.date.registered	n.d.
dc.description.abstract	Abstract not available
dc.description.note	Data not available
dc.format.accompanyingmaterial	None
dc.format.dimensions	30cm.
dc.format.extent	xiv, 97p.
dc.identifier.uri	http://hdl.handle.net/10603/216177
dc.language	English
dc.publisher.institution	Department of Dairy Science
dc.publisher.place	Nanded
dc.publisher.university	Swami Ramanand Teerth Marathwada University
dc.relation	i-xvi
dc.rights	university
dc.source.university	University
dc.subject.keyword	Gastricsecretions
dc.subject.keyword	Immunesystem
dc.subject.keyword	Intolerant
dc.subject.keyword	Microorganisms
dc.subject.keyword	Probioticdahi
dc.title	Standardization of a method for preparation of probiotic dahi and studies on its biotherapeutic properties in randomly selected human volunteers of various age groups
dc.title.alternative
dc.type.degree	Ph.D.