Enhancement of selected essential amino acids via soy pulp solid state fermentation

Saved in:

Bibliographic Details
Main Author:	Siti Zaharah Imran
Format:	UMK Etheses
Language:	English
Published:	2019
Subjects:	TP Chemical technology
Online Access:	http://discol.umk.edu.my/id/eprint/10173/ http://discol.umk.edu.my/id/eprint/10173/1/Siti%20Zaharah%20Imran.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-umk-ep.10173
record_format	uketd_dc
spelling
institution	Universiti Malaysia Kelantan
collection	UMK Digital Special Collection
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Siti Zaharah Imran Enhancement of selected essential amino acids via soy pulp solid state fermentation
format	UMK Etheses
author	Siti Zaharah Imran
author_facet	Siti Zaharah Imran
author_sort	Siti Zaharah Imran
title	Enhancement of selected essential amino acids via soy pulp solid state fermentation
title_short	Enhancement of selected essential amino acids via soy pulp solid state fermentation
title_full	Enhancement of selected essential amino acids via soy pulp solid state fermentation
title_fullStr	Enhancement of selected essential amino acids via soy pulp solid state fermentation
title_full_unstemmed	Enhancement of selected essential amino acids via soy pulp solid state fermentation
title_sort	enhancement of selected essential amino acids via soy pulp solid state fermentation
publishDate	2019
url	http://discol.umk.edu.my/id/eprint/10173/ http://discol.umk.edu.my/id/eprint/10173/1/Siti%20Zaharah%20Imran.pdf
_version_	1748404077458358272

Similar Items