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Please use this identifier to cite or link to this item: http://20.198.91.3:8080/jspui/handle/123456789/7531
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DC FieldValueLanguage
dc.contributor.advisorRoychowdhury, Tarit-
dc.contributor.authorMazumdar, Urshita-
dc.date.accessioned2025-02-19T06:38:38Z-
dc.date.available2025-02-19T06:38:38Z-
dc.date.issued2022-
dc.date.submitted2022-
dc.identifier.otherDC3272-
dc.identifier.urihttp://20.198.91.3:8080/jspui/handle/123456789/7531-
dc.format.extent[5] 102p.en_US
dc.language.isoenen_US
dc.publisherJadavpur University, Kolkata, West Bengalen_US
dc.subjectArsenic contaminationen_US
dc.subjectRemediationen_US
dc.subjectWateren_US
dc.subjectIron nanoparticleen_US
dc.subjectMembraneen_US
dc.subjectRice grainsen_US
dc.subjectCooked riceen_US
dc.subjectArsenic flowen_US
dc.titleAn approach to reduce arsenic from drinking water and rice grain during cooked rice preparationen_US
dc.typeTexten_US
dc.departmentSchool Of Environmental Studiesen_US
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