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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7253
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dc.contributor.authorArasaratnam, V.-
dc.contributor.authorKetheeswary, N.-
dc.contributor.authorBalasubramaniam, K.-
dc.date.accessioned2022-09-26T05:05:11Z-
dc.date.available2022-09-26T05:05:11Z-
dc.date.issued2001-
dc.identifier.citationJ.Food Sci.Technol,2001,Vol.38,No.4,334-338.en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7253-
dc.language.isoenen_US
dc.subjectSolid state fermentationen_US
dc.subjectPaddy husken_US
dc.subjectSoya meat powderen_US
dc.subjectGlucoamylaseen_US
dc.subjectDry substrateen_US
dc.titleGlucoamylase production by Aspergillus niger in solid state fermentation with paddy husk as supporten_US
dc.typeJournal abstracten_US
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