Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Aneeta Khatak"'
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 11, Iss 3, Pp 1623-1631 (2017)
The present investigation was conducted with the objective to explore the production of wine from Jamun fruit by manipulating the fermentation variables. During study three different wine yeasts strains viz. Sachharomyces cerevisiae 3304, 4787 and 36
Externí odkaz:
https://doaj.org/article/087b18b5dffe4916b5d4b00390cf907e
Autor:
null Vishal, Sonika Banyal, Adarsh Kumar Shukla, Anita Kumari, Ashwani Kumar, Aneeta Khatak, Ankur Luthra, null Sunil, Mithun Kumar
Publikováno v:
Waste and Biomass Valorization. 14:1597-1610
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec5cedd1a925a19f378c00c540015026
https://doi.org/10.1007/s12649-022-01945-0
https://doi.org/10.1007/s12649-022-01945-0
Publikováno v:
The Pharma Innovation. 10:660-664
Pearl millet is one of the most popular crops in India. It is nutritionally comparable and even superior to major cereals with respect to protein, fat, energy, vitamins & minerals. The present investigation was carried out to evaluate the mineral con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2e460ec809153d4022b8f033f7a419c
https://doi.org/10.22271/tpi.2021.v10.i2i.5892
https://doi.org/10.22271/tpi.2021.v10.i2i.5892
Publikováno v:
The Pharma Innovation. 10:228-231
The present study was carried out with the objective to process barley, oat and flaxseeds and to utilize them to develop value added Ready-to-Cook (RTC) convenient mix. The process for preparation of RTC convenient mix was standardized and prepared p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4d1cbf3b8b784aae3ed303c0bba6565
https://doi.org/10.22271/tpi.2021.v10.i1c.5849
https://doi.org/10.22271/tpi.2021.v10.i1c.5849
Publikováno v:
International Journal of Chemical Studies. 8:3738-3744
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71078735c7cc0fffe5b6737aa0df419b
https://doi.org/10.22271/chemi.2020.v8.i4au.10228
https://doi.org/10.22271/chemi.2020.v8.i4au.10228
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 11, Iss 3, Pp 1623-1631 (2017)
The present investigation was conducted with the objective to explore the production of wine from Jamun fruit by manipulating the fermentation variables. During study three different wine yeasts strains viz. Sachharomyces cerevisiae 3304, 4787 and 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40d433b824e613f6f676731579b58987
https://microbiologyjournal.org/study-of-fermentation-variables-for-the-preparation-of-wine-from-jamun-fruit/
https://microbiologyjournal.org/study-of-fermentation-variables-for-the-preparation-of-wine-from-jamun-fruit/