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Process standardisation for banana wine
The study on “Process standardisation for banana wine” was undertaken to evaluate the physico chemical and sensory qualities of banana (Palayankodan) wines with pure strains of wine yeast Saccharomyces cerevisiae and commercial baker’s yeast. Since, composition and quality of a wine was closely rela...
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| Formato: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicado: |
Vellanikkara
Department of Home Science, College of Horticulture
2011
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