ASSESSING THE EFFICACY OF PROBIOTICS IN NANOPARTICLE PRODUCTION WITH FUNCTIONAL PROPERTIES

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dc.contributor.authorVaishnavi, A.S.
dc.contributor.authorSubramonian, B. Suresh
dc.contributor.authorNarayanan, Rita
dc.contributor.authorSurendraraj, A.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-09T07:05:08Z
dc.date.available2019-09-09T07:05:08Z
dc.date.issued2014
dc.descriptionTNV_TH_2014_MTM12005en_US
dc.description.abstractWhey, a by-product of paneer industry, goes as waste and pollutes the environment. By using probiotic bacterial cultures (Lactobacillus acidophilus and Bifidobacterium bifidum) and whey as the medium of growth, NaHSeO3 as selenium source, a study on elemental SeNPs production was assessed. So that the current study aims at the effective utilization of whey for the production of nanoselenium.
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127094
dc.keywordsFood Technologyen_US
dc.language.isoen_USen_US
dc.pages1-3en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleASSESSING THE EFFICACY OF PROBIOTICS IN NANOPARTICLE PRODUCTION WITH FUNCTIONAL PROPERTIESen_US
dc.typeThesisen_US
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