| Type of Material: | Thesis |
| Title: | Molecular studies for production and characterization of anti-inflammatory enzyme serrati peptidase and evaluation of enzyme role in food processing |
| Researcher: | Veerla, Swathi |
| Guide: | B Babitha |
| Department: | Department of Foods and Nutritional Science |
| Publisher: | Acharya Nagarjuna University, Guntur |
| Place: | Guntur |
| Year: | 2023 |
| Language: | English |
| Subject: | Genetics and Heredity | Life Sciences | Anti-inflammatory enzyme | Food Technology | Physical and Basic Sciences |
| Dissertation/Thesis Note: | PhD; Department of Foods and Nutritional Science, Acharya Nagarjuna University, Guntur, Guntur; 2023 |
| Fulltext: | Shodhganga |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 453930 | |
| 003 | IN-AhILN | |
| 005 | 2024-07-08 14:07:44 | |
| 008 | __ | 240708t2023||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_453930 |
| 040 | __ | |aNGJN_522510|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aVeerla, Swathi|eResearcher |
| 110 | __ | |aDepartment of Foods and Nutritional Science|bAcharya Nagarjuna University, Guntur|dGuntur|ein |
| 245 | __ | |aMolecular studies for production and characterization of anti-inflammatory enzyme serrati peptidase and evaluation of enzyme role in food processing |
| 260 | __ | |aGuntur|bAcharya Nagarjuna University, Guntur|c2023 |
| 502 | __ | |cDepartment of Foods and Nutritional Science, Acharya Nagarjuna University, Guntur, Guntur|d2023|bPhD |
| 518 | __ | |oDate of Notification|d2023-08-19 |
| 650 | __ | |aFood Technology|2UGC |
| 650 | __ | |aPhysical and Basic Sciences|2AIU |
| 653 | __ | |aGenetics and Heredity |
| 653 | __ | |aLife Sciences |
| 653 | __ | |aAnti-inflammatory enzyme |
| 700 | __ | |aB Babitha|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/511870|yShodhganga |
| 905 | __ | |afromsg |
User Feedback Comes Under This section.