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Issue DateTitleAuthor(s)
2017-11-24OPTIMIZATION OF SINGLE CELL PROTEIN PRODUCTION FROM BANANA FRUIT JUICE USING PALMYRAH TODDY MIX UNDER LIQUID FERMENTATION SYSTEMSarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2017COMPARATIVE STUDY OF SINGLE CELL PROTEIN PRODUCTION WITH BAKER’S YEAST AND MIXED CULTURE OF TODDY FROM PAPAW FRUIT JUICESarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2017PRODUCTION OF SINGLE CELL PROTEIN USING MIXED CULTURE OF TODDY WITH BANANA FRUIT JUICE – A COST EFFECTIVE METHODSarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2017Bioethanol Production from Sour Orange (Citrus aurantium) Fruit Juice using Baker’s YeastSukanthan, Y.; Vasantharuba, S.; Kapilan, R.
2017Isolation of Potential Bacteriocin-Producing Lactic Acid Bacteria from Fermented Food Products Showing Antimicrobial ActivityKeerthini,S.; Vasantharuba, S.; Kapilan, R.
2017Production and Crystallization of Citric acid from Sour Orange (Citrus aurantium) Juice using Aspergillus nigerSukanthan, Y.; Vasantharuba, S.; Kapilan, R.
2017Production of Single Cell Protein from Papaw Fruit Juice using Palmyrah Toddy MixSarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2016OPTIMIZATION OF NARINGINASE PRODUCTION FROM ASPERGILLUS FLAVUS IN SOLID STATE FERMENTATION MEDIA USING CITRUS PEEL AS SUPPORTKeerthini,S.; Vasantharuba ,S.; Kapilan, R.
2017KINETIC PROPERTIES AND METAL ION STABILITY OF THE EXTRACELLULAR NARINGINASE PRODUCED BY ASPERGILLUS FLAVUS ISOLATED FROM DECAYING CITRUS MAXIMA FRUITSKeerthini, S.; Vasantharuba, S.; Kapilan, R.

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