| List of Tables | 第1-12页 |
| List of Figures | 第12-15页 |
| Abbreviations and Symbols | 第15-16页 |
| INTRODUCTION | 第16-28页 |
| MATERIALS AND METHOD | 第28-46页 |
| RESULTS AND DISCUSSION | 第46-124页 |
| PART 1: Biochemical and microbiological study on Masyaura prepared by traditional sun-drying technique | 第46-51页 |
| PART 2: Study on controlled fermentation and mechanical drying on biochemical,microbiological and sensory characteristics of Masyaura | 第51-66页 |
| PART 3: Study on the influence of Pediococcus pentosaceous, Saccharomyces cerevisiae and Aspergillus niger cultures on biochemical, microbiological and sensory characteristics of Masyaura | 第66-82页 |
| PART 4: Assessment of sugar, organic acid and volatile components in Masyaura | 第82-93页 |
| PART 5: Assessment of nutritional and digestibility characteristics of Masyaura | 第93-103页 |
| PART 6: Assessment of antinutritional, mineral bioavailability and microbial safety characteristics of Masyaura | 第103-111页 |
| PART 7: Assessment of polyphenol and antioxidant characteristics of Masyaura | 第111-114页 |
| PART 8: Assessment of fat and water uptake characteristics of Masyaura | 第114-117页 |
| PART 9: Basic study on fractionation of black-gram and Masyaura protein | 第117-124页 |
| SUMMARY AND CONCLUSION | 第124-127页 |
| REFERENCES | 第127-137页 |
| PAPER PUBLICATIONS | 第137-138页 |
| APPENDIX | 第138-158页 |
