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Results 11-15 of 15 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2019
Effect of commercial meat tenderizer (Bromelain) on the sensory attributes of goat meat chunks
Maathumai, S.
;
Kapilan, R.
;
Arampath, P.C.
2018
Production and optimization of bioethanol from sour orange (Citrus aurantium) peel using baker’s yeast
Yogaratnam, S.
;
Kapilan, R.
;
Seevaratnam, V.
2019
Production of single cell protein from pineapple peel waste using palmyrahtoddy yeast
Thiviya, P.
;
Kapilan, R.
;
Madhujith, T
2019
Leaf extract of bryophyllum pinnatum: a potential tenderizer for goat meat
Maathumai, S.
;
Kapilan, R.
;
Arampath, P.C.
2011
Comparison of the Kinetic Properties of Crude and Purified Xylanase from Bacillus pumilus with Commercial Xylanase from Aspergillus niger
Kapilan, R.
;
Arasaratnam, V.
Discover
Author
7
Vasantharuba, S.
2
Arampath, P.C.
2
Keerthini, S.
2
Maathumai, S.
2
Rushani, V.
2
Sukanthan, Y.
1
Arasaratnam, V.
1
Croos, A.M.B.
1
Janany, V.
1
Madhujith, T
.
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Subject
4
Baker’s yeast
3
Bioethanol
2
Antimicrobial activity
2
Fermentation
2
Naringinase
2
Optimization
2
Paddy husk
1
,Sour orange pee
1
Alkaline
1
Ammonium carbonate
.
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Date issued
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2019
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2016
1
2011