Zobrazeno 1 - 6
of 6
pro vyhledávání: '"L K Nayak"'
Autor:
Kartick K. Samanta, A. N. Roy, H. Baite, S. Debnath, L. Ammayappan, L. K. Nayak, A. Singha, T. K. Kundu
Publikováno v:
Journal of Natural Fibers, Vol 20, Iss 1 (2023)
Nettle plants are grown naturally as forest weeds in Himalayan region without much explored economic value. The plant remains under-explored as far as extraction of fiber for textile and other industrial applications are concerned. Present study high
Externí odkaz:
https://doaj.org/article/f6c363d751624bab8e33bdf01655fb37
Publikováno v:
Journal of Krishi Vigyan. 10:173-178
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7965af10ab5846d61e47265e760da1ce
https://doi.org/10.5958/2349-4433.2022.00031.9
https://doi.org/10.5958/2349-4433.2022.00031.9
Autor:
L. K. Nayak, M. K. Basak
National Institute of Research on Jute & Allied Fibre Technology, 12, Regent Park, Kolkata-700 040, India E-mail : laxmikanta8495@rediffmail.com Fax : 91-33-24712583 Manuscript received 22 January 2010, revised 27 January 2011, accepted 18 August 201
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18fc7c25aa05dad7c0dc1347abf5c2d9
National Institute of Research on Jute & Allied Fibre Technology, 12, Regent Park, Kolkata-700 040. India E-mail : Iaxmikanta8495@rediffmail.com Fax : 91-33-24712583 Manuscript received 01 June 2010, revised 27 July 2010, accepted 28 July 2010 Caddie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::013a987f97c9cef6f7b414283c01bee1
Division of Transfer of Technology. National Institute of Research on Jute & Allied Fibre Technology, Indian Council of Agricultural Research, 12, Regent Park. Kolkata-700 040, India E-mail : dnag_in@yahoo.com: nirjaft@rediffmail.com Manuscript recei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7158737cb3384396fc95453704dcd707
Autor:
L. K. Nayak, D. V. K. Samuel
Publikováno v:
Agricultural Science Digest - A Research Journal. 35:126
NaCl (sodium chloride) salt was used during the soaking treatment in the preparation of Instant pigeonpea dal. Four sensory parameters; colour, odour, taste and overall acceptability and two instantisation parameters namely reconstitution time and re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1914459d6c4ddca041cc119c086643c0
https://doi.org/10.5958/0976-0547.2015.00022.1
https://doi.org/10.5958/0976-0547.2015.00022.1