தலைப்பு: Coconut water
- OPTIMIZATION OF FERMENTATIVE PARAMETERS FOR GABA AND L-DOPA PRODUCTION BY LACTIC ACID BACTERIA /
- ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- ENHANCEMENT OF y-AMINONUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
தலைப்பு: Lactic acid bacteria
- OPTIMIZATION OF FERMENTATIVE PARAMETERS FOR GABA AND L-DOPA PRODUCTION BY LACTIC ACID BACTERIA /
- ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- ENHANCEMENT OF y-AMINONUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
ஆசிரியர்: Suhaiza Mohamad
- OPTIMIZATION OF FERMENTATIVE PARAMETERS FOR GABA AND L-DOPA PRODUCTION BY LACTIC ACID BACTERIA /
- ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- ENHANCEMENT OF y-AMINONUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
ஆசிரியர்: Koh, Soo Peng
ஒத்த வளங்கள்: OPTIMIZATION OF FERMENTATIVE PARAMETERS FOR GABA AND L-DOPA PRODUCTION BY LACTIC ACID BACTERIA /
- ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- ENHANCEMENT OF y-AMINONUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- INFLUENCE OF 2, 4-D, NAA AND IAA OF CALLUS INDUCTION IN ANTHER CULTURES OF COCONUT MATAG /
- FUNCTIONAL PROPERTIES OF FERMENTED COCONUT OIL PREPARED WITH MIXED CULTURES OF Aspergillus oryzae AND Bacillus subtilis /
- THE MARKET POTENTIAL OF NON-FOOD COCONUT-BASED PRODUCTS IN MALAYSIA /
- PERFOMANCE EVALUATION OF MOBILE YOUNG COCONUT OPENER MACHINE /
ஒத்த வளங்கள்: ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- ENHANCEMENT OF y-AMINONUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- OPTIMIZATION OF FERMENTATIVE PARAMETERS FOR GABA AND L-DOPA PRODUCTION BY LACTIC ACID BACTERIA /
- INFLUENCE OF 2, 4-D, NAA AND IAA OF CALLUS INDUCTION IN ANTHER CULTURES OF COCONUT MATAG /
- Characterisation of lactic acid bacteria from a Malaysian fermented fish product-budu /
- Lactic acid and its applications /
- Fermentation characteristic of rice straw silage inoculated with different lactic acid bacteria /