Quality of rice wine as affected by rice polishing ratio

Files

PGIATAR-18-116.pdf (279.22 KB)

Date

Authors

Kadawatha arachchige, L.N

Illeperuma, C.K.

Gunawardhane, M.H.W.

Publisher

Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya

Keywords

Food Science and Technology, Rice wine, Alcoholic beverage, Quality, Polishing ratio, BG 358, Indica rice variety, Rice fermentation, Yeast strain, Saccharomyces cerevisiae, Aspergillus oryzae

Citation

Tropical Agricultural Research, 18:p.116-125

URI

https://dl.nsf.gov.lk/handle/1/12148

Collections

Tropical Agricultural Research