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Results 1-10 of 18 (Search time: 0.003 seconds).
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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.
2017Effect of Different Blanching Methods on Antioxidant Properties of Selected Green Leafy VegetablesRohini, B.; Vasantharuba, S.; Sivakanthan, S.
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.
2017Bioethanol production from sour orange (citrus aurantium) fruit juice using baker’s yeastSukanthan, Y.; Kapilan, R.; Vasantharuba, S.
2017Influence of different cooking methods on the antioxidant activity of Local Pumpkin Variety (cucurbita maxima) cultivated in jaffna district, Sri lankaThanuja, S.; Sivakanthan, S.; Vasantharuba, S.
2017Effect of different blanching methods on antioxidant properties of selected green leafy vegetablesRohini, B.; Sivakanthan, S.; Vasantharuba, S.
2017Isolation of potential bacteriocin-producing lactic acid bacteria from fermented food products showing antimicrobial activityKeerthini, S.; Kapilan, R.; Vasantharuba, S.
2017Isolation of Potential Bacteriocin-Producing Lactic Acid Bacteria from Fermented Food Products Showing Antimicrobial ActivityKeerthini,S.; Vasantharuba, S.; Kapilan, R.

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