Research Article
Soild-state Fermentation of Coconut Coir by Pleurotus sajor-caju Increases the Anti-oxidant Properties and Nutritional Value
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia, Bangladesh
LiveDNA: 880.8009
Md. Shakhawat Hussain
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, 1349 Dhaka, Bangladesh
Abdullah- Al-Mahin
Microbiology and Industrial Irradiation Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, 1349 Dhaka, Bangladesh
LiveDNA: 880.1542