Immobilization of xylanase purified fromBacillus...

Journal of Food Science and Technology 2014 / 09 Vol. 51; Iss. 9

Immobilization of xylanase purified fromBacillus pumilusVLK-1 and its application in enrichment of orange and grape juices

Kumar, Lalit, Nagar, Sushil, Mittal, Anuradha, Garg, Neelam, Gupta, Vijay Kumar
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
51
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-014-1268-z
Date:
September, 2014
File:
PDF, 799 KB
english, 2014
Conversion to is in progress
Conversion to is failed