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	1.	No cover image available DEVELOPMENT AND NUTRITIONAL EVALUATION OF VALUE ADDED FERMENTED FOOD PRODUCTS USING CURRY LEAVES (MURRAYA KOENIGII ) by MANOHAR LAL Material type: Text; Format: print ; Literary form: Not fiction Publication details: LUDHIANA PAU 2017 Dissertation note: M.Sc FOOD AND NUTRITION NAVJOT KAUR Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (1)Location, call number: T 641.7 M 30 D. Add to cart (remove)
	2.	No cover image available Chemistry and Biological Potential of Curry Leaves (Murraya koenigii) by Kapoor, Priya Material type: Text; Format: print ; Literary form: Not fiction Publication details: Ludhiana Pau 2021 Dissertation note: M.Sc. Chemistry Sonia Kaushal Availability: Items available for reference: Mohinder Singh Randhawa Library: Not For Loan (2)Location, call number: T633.84 K12C, ... Add to cart (remove)

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