Effect of degree of deacetylation on the formation of chitosan beads for immobilizing lactic acid bacteria /

Effect of degree of deacetylation on the formation of chitosan beads for immobilizing lactic acid bacteria /

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Bibliographic Details
Main Authors:	370520 Ruhaida Rusmin, Zainoha Zakaria, Nurzahwani Mohd. Nor, KUSTEM Annual Seminar (5th : 2006 : Terengganu)
Format:
Language:	eng
Published:	Skudai : Universiti Teknologi Malaysia, 2006
Subjects:	Chitin Lactic acid bacteria

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