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Value added waste of Jatropha curcas residue: Optimization of protease production in solid state fermentation by Taguchi DOE methodology

BiomanufacturingEngineeringFood FermentationResidue (Chemistry)Solid State FermentationEnvironmental EngineeringBiorefinery ProductBiotechnologyBiochemical EngineeringDownstream ProcessingJatropha Curcas ResidueTaguchi Doe MethodologyWaste Management