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

Wellala, C.K.D,Illeperuma, C.K.Wewegama, R.M.M.L.B.Gunawardhane, M.H.W.2014-11-122014-11-122006Tropical Agricultural Research, 18:p.107-115https://dl.nsf.gov.lk/handle/1/12147Food Science and TechnologyRice wineAlcoholic beverageSakeQualityRice fermentationYeast strainsCoconut sapPalmyrah sapSaccharomyces cerevisialLiquor quality of rice wine as affected by yeast strains isolated from coconut and palmyrah sapA