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  1. 1
    Changes in microbiological, physicochemical, biochemical and therapeutical characteristics of yoghurt upon the addition of selected medicinal herbs /
    by Najarian, Afsaneh
    Published 2010
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  2. 2
    The effects of Orthosiphon stamineus, Morinda citrifolia and Centella asiatica on yogurt fermentation and functional properties /
    by Shamrulazhar Shamzir Kamal
    Published 2011
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  3. 3
    Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
    by Abolhassani, Yalda
    Published 2009
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  4. 4
    Effects of tea (Camellia sinensis) on antioxidant potential and fermentation characteristics of yogurt /
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  5. 5
    Isolation of protease from halotolerant bacteria and its purification by using aqueous two-phase system /
    Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library.
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  6. 6
    Single-step bioconversion of starch to ethanol by the co-culture of ragi tapai and saccharomyces cerevisiae /
    by Azlin Suhaida Azmi
    Published 2012
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  7. 7
    Antioxidant and insulin-like properties of extracts from wheat grains fermented by selected indigenous ganoderma spp. /
    by Sarasvathy Subramaniam
    Published 2013
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