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Issue Date
Title
Author(s)
2017-11-24
OPTIMIZATION OF SINGLE CELL PROTEIN PRODUCTION FROM BANANA FRUIT JUICE USING PALMYRAH TODDY MIX UNDER LIQUID FERMENTATION SYSTEM
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2017
Effect of Different Blanching Methods on Antioxidant Properties of Selected Green Leafy Vegetables
Rohini, B.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
COMPARATIVE STUDY OF SINGLE CELL PROTEIN PRODUCTION WITH BAKER’S YEAST AND MIXED CULTURE OF TODDY FROM PAPAW FRUIT JUICE
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2017
PRODUCTION OF SINGLE CELL PROTEIN USING MIXED CULTURE OF TODDY WITH BANANA FRUIT JUICE – A COST EFFECTIVE METHOD
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2017
Bioethanol Production from Sour Orange (Citrus aurantium) Fruit Juice using Baker’s Yeast
Sukanthan, Y.
;
Vasantharuba, S.
;
Kapilan, R.
2015
Determination of Metanil yellow in Chili and Turmeric powder samples available in Jaffna peninsula
Jaathavan, T.
;
Vasantharuba, S.
;
Balakumar, S.
;
Sritharan, K.
2016
Studies on Identification of Different Species of Brown Seaweeds available in the Coastal Region of Jaffna Peninsula
Thirsigayini, S.
;
Vasantharuba, S.
;
Thavaranjith, A.C.
2017
Bioethanol production from sour orange (citrus aurantium) fruit juice using baker’s yeast
Sukanthan, Y.
;
Kapilan, R.
;
Vasantharuba, S.
2018
Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District
Thanuja, S.
;
Sivakanthan, S.
;
Vasantharuba, S.
2018
Isolation and Characterization of Probiotic Lactic Acid Bacteria from Milk and Milk Products
Janany, V.
;
Kapilan, R.
;
Vasantharuba, S.
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Author
19
Kapilan, R.
15
Sivakanthan, S.
14
Balakumar, S.
11
Thanuja, S.
7
Thayananthan, K.
4
Arasaratnam, V.
4
Balakumar, Sandrasegarampillai
4
Bavaneethan, Y.
4
Ketheeswary, N.
4
Sarathadevi, R.
.
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Subject
5
Antioxidant
5
Antioxidants
5
Saccharomyces cerevisiae
5
total flavonoid content
5
total phenolic content
4
Baker’s yeast
4
Cooking
4
Flavonoid content
4
Naringinase
4
Phenolic content
.
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