Výsledky vyhledávání - "Yengkokpam Ranjana Devi"

Use of Pineapple Fruit Juice as a Technology for Softening of Oak Tasar Cocoons

Autor: Sanjenbam Kunjeshwori Devi, Laishram Rupachandra Singh, Yengkokpam Ranjana Devi

Publikováno v: Research Biotica. 3:107

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6f18ae8a58d5a68b671cc6cc5003db3
https://doi.org/10.54083/resbio/3.2.2021.107-109

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Ushoi kangshu -A traditional bamboo shoot salad of the Meiteis of Manipur

Autor: Yengkokpam Ranjana Devi, Amrit Chakma

Publikováno v: Asian Journal of Dairy and Food Research. 35

Ushoi kangshu is a fiery traditional seasonal delicacy of the Meiteis of Manipur, India prepared from fresh bamboo shoot. The main ingredients being fermented fish, chillies and peas. The preparation method is a traditional art which is handed over f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7ea8d3ae45f4f53cc94c69bc9c1a54e
https://doi.org/10.18805/ajdfr.v35i1.9254

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Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling

Autor: Laishram Rupachandra Singh, Yengkokpam Ranjana Devi, Sanjenbam Kunjeshwori Devi

Publikováno v: Electronic Journal of Biotechnology v.6 n.3 2003
SciELO Chile
CONICYT Chile
instacron:CONICYT

Proteinases have the potential to effect partial solubilization of the proteinaceous gum sericin involved in binding the silk strands together in cocoon, an essential step in the silk cocoon cooking and reeling. Therefore, pineapple extract rich in c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f133ff50f648a046b0f03e1a1df3fac2
https://doi.org/10.2225/vol6-issue3-fulltext-4

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