To Develop a Functional Food Formulation Comprising of Saccharomyces Cerevisiae and Spiruling and to Study the Effect of Fermentation Conditions on the Protein Content of SCP from Saccharomyces Cerevisiae by Nawanshu Chhabra
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TextPublication details: Solan {HP} Jaypee University of Information Technology 2009Description: 49pDDC classification: 570 CHH
| Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode | Item holds |
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B TECH PROJECT REPORTS
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LRC_JUIT | PROJECT REPORT SECTION | SPR 570 CHH (Browse shelf (Opens below)) | Not for loan | Guided by Gargi Dey | SP0509057 |
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