The fermentation of Roselle juice by five selected strains of yeast
This study has been motivated by the problem of producing higher alcohol levels in the fermentation of roselle juice, an acid drink from the calyxes of a wild plant of Central Luzon. Five strains of yeast, whose fermenting properties have been proven in previous investigations, were used to inoculat...
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| Format: | Thesis |
| Language: | English |
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1970.
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