IN-VITRO BIOAVAILABILITY OF IRON FROM IRON FORTIFIED YOGHURT BLENDED WITH OAT (Avena sativa) MILK

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dc.contributor.authorDHAVALAGI PALLAVI
dc.date.accessioned2019-07-05T10:00:54Z
dc.date.available2019-07-05T10:00:54Z
dc.date.issued2016
dc.description.abstractFermentation is a process used to enhance the shelf life and nutritional value of foods. Today this process is commonly used in vegetables, fruits, cereals, meat, milk and fish and the fermented products are consumed around the world
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810112187
dc.keywordsIRON, MILK
dc.pages148p.
dc.publisherKarnataka Veterinary Animal And Fisheries Sciences University, Bidar
dc.subDairy Chemistry
dc.these.typeM.Sc
dc.titleIN-VITRO BIOAVAILABILITY OF IRON FROM IRON FORTIFIED YOGHURT BLENDED WITH OAT (Avena sativa) MILK
dc.typeThesis
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