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  4. Indian Journal of Experimental Biology
  5. Vol 56, No. 7, 2018
Please use this identifier to cite or link to this item: http://111.93.178.142:25000/jspui/handle/123456789/4167
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dc.contributor.authorR Aiswarya-
dc.date.accessioned2026-05-15T10:21:13Z-
dc.date.available2026-05-15T10:21:13Z-
dc.date.issued2026-05-15-
dc.identifier.urihttp://111.93.178.142:25000/jspui/handle/123456789/4167-
dc.descriptionVol. 56, No. 7, p 504en_US
dc.language.isoenen_US
dc.subjectAspergillus terreusen_US
dc.subjectCarcinogenicen_US
dc.subjectFood indusstryen_US
dc.subjectHydrocolloidsen_US
dc.subjectMAillard reactionen_US
dc.titleMicrobial production of L-asparaginase and its immobilization on chitosan for the mitigation of acrylamide in heat processed carrot slicesen_US
dc.typeOtheren_US
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