Effects of the type of sugar and duration of fermentation on the quality of juice from banana (Musa balbisiana var. Cardaba)
The purpose of this study is to compare the effects on quality of organic muscovado and molasses as added substrates to fermented banana juice at different duration periods.
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| Materialtyp: | Lärdomsprov |
| Språk: | English |
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2010.
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