Liquor quality of rice wine as affected by yeast strains isolated from coconut and palmyrah sap

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dc.contributor.authorWellala, C.K.D,en_US
dc.contributor.authorIlleperuma, C.K.en_US
dc.contributor.authorWewegama, R.M.M.L.B.en_US
dc.contributor.authorGunawardhane, M.H.W.en_US
dc.date.accessioned2014-11-12T10:54:43Z
dc.date.available2014-11-12T10:54:43Z
dc.date.issued2006en_US
dc.identifier.citationTropical Agricultural Research, 18:p.107-115en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12147
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectRice wineen_US
dc.subjectAlcoholic beverageen_US
dc.subjectSakeen_US
dc.subjectQualityen_US
dc.subjectRice fermentationen_US
dc.subjectYeast strainsen_US
dc.subjectCoconut sapen_US
dc.subjectPalmyrah sapen_US
dc.subjectSaccharomyces cerevisialen_US
dc.titleLiquor quality of rice wine as affected by yeast strains isolated from coconut and palmyrah sapen_US
dc.typeAen_US

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