Alcoholic beverage from candy scrap
The study was undertaken to develop an alcoholic beverage from candy scrap. This study included the determination of a favorable specie of Saccharomyces, S. cerevisiae or S. champagne based on their alcohol-producing ability and the effect of urea (0.1% and 0.2%) on the rate of fermentation and prod...
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| Format: | Thesis |
| Language: | English |
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1978.
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