Physiochemical characteristics of processed barnyard millet bran and its utilization in therapeutic food formulations

dc.contributor.guide	Nazni P
dc.coverage.spatial	Food Science and Nutrition
dc.creator.researcher	Gracia J
dc.date.accessioned	2017-06-20T07:39:56Z
dc.date.available	2017-06-20T07:39:56Z
dc.date.awarded	11/12/2015
dc.date.completed	01/07/2015
dc.date.registered	n.d
dc.description.abstract	newline
dc.description.note	references (P129-164 with appendix)
dc.format.accompanyingmaterial	CD
dc.format.dimensions	28cm
dc.format.extent	xvi,128p
dc.identifier.uri	http://hdl.handle.net/10603/157845
dc.language	English US
dc.publisher.institution	Department of Food Science and Nutrition
dc.publisher.place	Salem
dc.publisher.university	Periyar University
dc.relation	425
dc.rights	university
dc.source.university	University
dc.subject.keyword	bran and its utilization in therapeutic food formulations
dc.subject.keyword	Physiochemical characteristics of processed barnyard
dc.title	Physiochemical characteristics of processed barnyard millet bran and its utilization in therapeutic food formulations
dc.title.alternative
dc.type.degree	Ph.D.