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Results 31-40 of 70 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2017
Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna District, Sri Lanka
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
Production of Single Cell Protein from Papaw Fruit Juice using Palmyrah Toddy Mix
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2018
Asian Symposium on Medicinal Plants, Spices and Other Natural Products
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2010
OPTIMIZATION OF BREAD PREPARATION FROM WHEAT FLOUR AND MALTED RICE FLOUR
Veluppillai, S.
;
Nithyanantharajah, K.
;
Vasantharuba, S.
;
Balakumar, S.
;
Arasaratnam, V.
2014
PREPARATION OF WHEAT MALTED FLOUR BLEND BISCUIT AND EVALUATION OF ITS QUALITY CHARACTERISTICS
Banusha, S.
;
Vasantharuba, S.
2019
Effect of different cooking methods on antioxidant properties of Tomato (Lycopersicon esculentum)
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2013
EFFECT OF MALTING ON NUTRITIONAL CONTENTS OF FINGERMILLET AND MUNGBEAN
Banusha, S.
;
Vasantharuba, S.
2018
Papaw fruit juice as source for single cell protein production using natural palmyrah toddy yeast
Rajendran, S.
;
Kapilan, R.
;
Vasantharuba, S.
2018
Single Cell Protein Production from Papaw and Banana Fruit Juices Using Baker’s Yeast
Rajendran, S.
;
Kapilan, R.
;
Vasantharuba, S.
2017
Kinetic properties of extracellular thermophilic naringinase produced by rhizophus stolonifer isolated from palmyrah fruit pulp
Sinthuja, K.
;
Kapilan, R.
;
Vasantharuba, S.
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Author
19
Kapilan, R.
15
Sivakanthan, S.
13
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
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