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  1. 1
    Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
    by Asri, NM, Muhialdin, BJ, Saari, N, Zarei, M
    Published 2020
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    Article
  2. 2
    Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
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    Article
  3. 3
    Protein Kinase C Life Cycle: Explained Through Systems Biology Approach
    by Alvi, F., Aslam, N.
    Published 2022
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    Article
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