Indian Institute of Spices Research Library catalog › Details for: PROCESS OPTIMIZATION AND CHARACTERIZATION OF SPICE OLEORESINS INFUSED FINGER MILLET MILK FORTIFIED ICE CREAM FOR ENHANCING ITS FUNCTIONAL ATTRIBUTES

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PROCESS OPTIMIZATION AND CHARACTERIZATION OF SPICE OLEORESINS INFUSED FINGER MILLET MILK FORTIFIED ICE CREAM FOR ENHANCING ITS FUNCTIONAL ATTRIBUTES

By: C N, HUDAContributor(s): JAYASHREE, EMaterial type: Text

TextPublication details: Pondicherry University 2022Description: 125pSubject(s): SPICE OLEORESINS | INFUSED FINGER | MILLET MILK FORTIFIED

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Item type	Current library	Call number	Status	Date due	Barcode
Project Report	IISR Library		Available		pr380

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Previous	Role of Elicitors in Evading Pathogens Causing Rot Diseases in Ginger (Zingiber officinale Rosc.)	Study on antagonism of endophytic bacteria in ginger against Pythium spp.	PROCESS OPTIMIZATION AND CHARACTERIZATION OF SPICE OLEORESINS INFUSED ICE CREAM FOR ENHANCING ITS FUNCTIONAL ATTRIBUTES	PROCESS OPTIMIZATION AND CHARACTERIZATION OF SPICE OLEORESINS INFUSED FINGER MILLET MILK FORTIFIED ICE CREAM FOR ENHANCING ITS FUNCTIONAL ATTRIBUTES	Identification of novel target genes in burrowing nematode (Radopholus similis Thorne) through genome wide transcriptome analysis	VIRUS-MEALYBUG RELATIONSHIP IN THE TRANSMISSION OF PIPER YELLOW MOTTLE VIRUS	Genomic Studies on Impact of Zinc Oxide Nanoparticles on Soil Bacterial Functions and Biosynthesis of Plant Secondary Metabolites	Next

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