Enzymes in Food Technology: Improvements and Innovations

Author:   Mohammed Kuddus
Publisher:   Springer Verlag, Singapore
Edition:   2018 ed.
ISBN:  

9789811319327


Pages:   419
Publication Date:   27 November 2018
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
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Enzymes in Food Technology: Improvements and Innovations


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Author:   Mohammed Kuddus
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   2018 ed.
Weight:   0.998kg
ISBN:  

9789811319327


ISBN 10:   9811319324
Pages:   419
Publication Date:   27 November 2018
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Prof. Mohammed Kuddus has completed his doctorate degree in Enzyme Biotechnology from SHUATS, India. After completing doctoral degree, he served at Integral University, Lucknow, India and at present working as a Professor and Chairman of Biochemistry department at University of Hail, Saudi Arabia. Prof. Kuddus’s main research area includes enzyme technology, protein biochemistry and microbial biotechnology. He has more than 15 years of research and teaching experience, and published more than 55 research articles in reputed international journals along with 15 book chapters. He has been serving as an Editor/Editorial Board Member and Reviewer for more than 40 international peer reviewed journals. He has also been awarded Young Scientist Projects from Department of Science and Technology, India and International Foundation for Science, Sweden.

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