Enzyme from Yak Cheese Can Boost Nutritional Value of Cereals

Enzyme from Yak Cheese Can Boost Nutritional Value of Cereals

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Researchers at the Indian Institute of Technology, Roorkee, have identified a new enzyme from yak cheese which promises to help improve the nutritional value of cereals by improving the bioavailability of vital minerals.
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Union Minister of state for New and renewable energy (independent charge), R.K. Singh inaugurated a laboratory for testing hydraulic turbines at IIT-Roorkee.

A New R&D Lab to Help the Small Hydro Power Projects

It is estimated that India has the potential to generate 20,000 MW of power from small hydropower projects alongside rivers and irrigation canals.

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Members of the research team at IIT, Roorkee

Researchers Decipher Antibacterial Mechanism of Naturally Occurring Chemical

Researchers at the Indian Institute of Technology, Roorkee, have found out the mechanism that underlies antibacterial properties of a natural compound called Chlorogenic Acid which occurs in several plants including coffee.

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