| Category |
Title / Sections |
Scholar |
Branch of Study |
Year |
| Page |
6.2.2 cASE (ii): cold 0 and 0- ions. (Thesis: Investigations of ionospheric scintillations and wave instabilities in Multi-ion plasmas ) |
Anil Kumar, C P |
Physics |
1999 |
| Page |
6.2. 3 cASE (iii): Hot O+ and cold 0- ions. (Thesis: Investigations of ionospheric scintillations and wave instabilities in Multi-ion plasmas |
Anil Kumar, C P |
Physics |
1999 |
| Page |
6.3.1 cASE (i): HOT Of and 0- ions. (Thesis: Investigations of ionospheric scintillations and wave instabilities in Multi-ion plasmas ) |
Anil Kumar, C P |
Physics |
1999 |
| Page |
6.3.2 cASE (ii): cold 0 and 0- ions. (Thesis: Investigations of ionospheric scintillations and wave instabilities in Multi-ion plasmas |
Anil Kumar, C P |
Physics |
1999 |
| Page |
6.3.3 cASE (iii): Hot 0 and cold 0-ions:. (Thesis: Investigations of ionospheric scintillations and wave instabilities in Multi-ion plasmas ) |
Anil Kumar, C P |
Physics |
1999 |
| Page |
6.5 conclusions. (Thesis: Investigations of ionospheric scintillations and wave instabilities in Multi-ion plasmas |
Anil Kumar, C P |
Physics |
1999 |
| Page |
cERTIFIcATE. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
cONTENTS. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
II. ANALYSIS OF THE cONTENT OF DIETARY FIBRE IN DIFFERENT FOOD MATERIALS. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
1. comparison of the detergent method and enzymatic method for the estimation of dietary fibre in food materials. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
2. content of dietary fibre in various food grains. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
3. content of dietary fibre in pulses and legumes. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
4. content of dietary fibre in nuts. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
5. content of dietary fibre in roots, tubers, condiments and spices. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
6. content of dietary fibre in vegetables. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
