Evaluation of Composition Phytochemicals Functionality and Utility of Tartary Buckwheat and Quinoa

dc.contributor.guide	Narpinder Singh and Gill, Balmeet Singh
dc.coverage.spatial	Sciences
dc.creator.researcher	Bhinder, Seerat
dc.date.accessioned	2024-08-28T10:48:42Z
dc.date.available	2024-08-28T10:48:42Z
dc.date.awarded	2022
dc.date.completed	2021
dc.date.registered	2016
dc.description.abstract	newline
dc.description.note	Summary: 187-193; References: 194-244; List of Publications: 245
dc.format.accompanyingmaterial	CD
dc.format.dimensions	28cm
dc.format.extent	254+V.P.
dc.identifier.uri	http://hdl.handle.net/10603/585908
dc.language	English
dc.publisher.institution	Department of Food Science and Technology
dc.publisher.place	Amritsar
dc.publisher.university	Guru Nanak Dev University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Life Sciences
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.title	Evaluation of Composition Phytochemicals Functionality and Utility of Tartary Buckwheat and Quinoa
dc.title.alternative
dc.type.degree	Ph.D.