International Journal of
Biotechnology and Molecular Biology Research

  • Abbreviation: Int. J. Biotechnol. Mol. Biol. Res.
  • Language: English
  • ISSN: 2141-2154
  • DOI: 10.5897/IJBMBR
  • Start Year: 2010
  • Published Articles: 105

Full Length Research Paper

Effect of the initial pH on the performance characteristics of the deproteinization process of galactose supplemented shrimp shells by Aspergillus niger in a solid state drum bioreactor

Abdel Ghaly
  • Abdel Ghaly
  • Department of Process Engineering and Applied Science, Faculty of Engineering, Dalhousie University, Halifax, Nova Scotia, Canada
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Nesreen Mahmoud
  • Nesreen Mahmoud
  • Department of Agricultural Engineering, Faculty of Agriculture, Cairo University, Giza, Egypt.
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  •  Received: 02 April 2015
  •  Accepted: 14 September 2015
  •  Published: 31 January 2016

How to cite this article

APA /
Ghaly, A., & Mahmoud, N. (2016). Effect of the initial pH on the performance characteristics of the deproteinization process of galactose supplemented shrimp shells by Aspergillus niger in a solid state drum bioreactor. International Journal of Biotechnology and Molecular Biology Research, 7(1), 1-19.
Chicago /
Abdel Ghaly and Nesreen Mahmoud. "Effect of the initial pH on the performance characteristics of the deproteinization process of galactose supplemented shrimp shells by Aspergillus niger in a solid state drum bioreactor." International Journal of Biotechnology and Molecular Biology Research 7, no. 1 (2016): 1-19.
MLA /
Abdel Ghaly and Nesreen Mahmoud. "Effect of the initial pH on the performance characteristics of the deproteinization process of galactose supplemented shrimp shells by Aspergillus niger in a solid state drum bioreactor." International Journal of Biotechnology and Molecular Biology Research 7.1 (2016): 1-19.
DOI /
https://doi.org/10.5897/IJBMBR2015.0227
URL /
https://academicjournals.org/journal/IJBMBR/article-abstract/B88C34F57886

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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