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Acid protease from Aspergillus oryzae : Structure stability and enhancement of the activity by physical chemical and molecular biological approaches
Vishwanatha, K. S. (2009) Acid protease from Aspergillus oryzae : Structure stability and enhancement of the activity by physical chemical and molecular biological approaches. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | Aspergillus oryzae, fungal sources, aspartate protease, food protein modifiers |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 29 Microbiological food > 02 Fungi |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 21 Nov 2024 06:25 |
| Last Modified: | 21 Nov 2024 06:25 |
| URI: | http://ir.cftri.res.in/id/eprint/18419 |
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