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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7198
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dc.contributor.authorVaseekaran, S.-
dc.contributor.authorBalakumar, S.-
dc.contributor.authorVasanthy, A.-
dc.date.accessioned2022-09-26T05:04:38Z-
dc.date.available2022-09-26T05:04:38Z-
dc.date.issued2010-
dc.identifier.citationProceedings of Jaffna Science Association, Vol.17, No.1, April 2010.en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7198-
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectα-Amylaseen_US
dc.subjectThermostableen_US
dc.subjectpH optimumen_US
dc.subjectTemperature optimum and half lifeen_US
dc.titleKinetic properties of the A-Amylases produced by the locally isolated bacterial strainsen_US
dc.typeResearch abstracten_US
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