Topic: Coconut water
- 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 /
- 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 /
Author: Mohd Izwan Mohd Lazim
- 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 /
Author: 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 /
Similar Items: 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 /
Similar Items: INFLUENCE OF 2, 4-D, NAA AND IAA OF CALLUS INDUCTION IN ANTHER CULTURES OF COCONUT MATAG /
- ENHANCEMENT OF y-AMINONUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- OPTIMIZATION OF FERMENTATIVE PARAMETERS FOR GABA AND L-DOPA PRODUCTION BY LACTIC ACID BACTERIA /
- Coconuts : production, processing, products /
- Coconuts
- Coconuts