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CHARACTERISATION AND FUNCTIONAL PROPERTIES OF YEAST ISOLATED FROM TRADITIONAL FERMENTED ALCOHOLIC BEVERAGES AND CEREAL GRUEL FOR APPLE CIDER PRODUCTION
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Browsing CHARACTERISATION AND FUNCTIONAL PROPERTIES OF YEAST ISOLATED FROM TRADITIONAL FERMENTED ALCOHOLIC BEVERAGES AND CEREAL GRUEL FOR APPLE CIDER PRODUCTION by Subject

Browsing CHARACTERISATION AND FUNCTIONAL PROPERTIES OF YEAST ISOLATED FROM TRADITIONAL FERMENTED ALCOHOLIC BEVERAGES AND CEREAL GRUEL FOR APPLE CIDER PRODUCTION by Subject "Saccharomycescerevisiae, Apple cider optimisation, Functional properties, Wine quality, Fermentation efficiency."

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CHARACTERISATION AND FUNCTIONAL PROPERTIES OF YEAST ISOLATED FROM TRADITIONAL FERMENTED ALCOHOLIC BEVERAGES AND CEREAL GRUEL FOR APPLE CIDER PRODUCTION

ADESOKAN, ISAAC AYANNIRAN (2019-06)

Various groups of microorganisms are associated with traditional apple cider production. These include molds, yeasts and bacteria whose incidental occurrence often leads to inconsistency in the products’ quality. The ...

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