Decrease in ethanol fermentation time for Sato making by Rhizopus sp. and mixed cultures of yeasts

Orawan Deesuth. Faculty of Technology. Biotechnology Program; Amornrat Samneing. Faculty of Technology. Department of Biotechnology; Pattana Laopaiboon. Faculty of Technology. Department of Biotechnology; Kitipong Wechgama. Fermentation Research Center for Value Added Agricultural Product; Lakkana Laopaiboon. Faculty of Technology. Department of Biotechnology E-mail:lakcha@kku.ac.th

Decrease in ethanol fermentation time for Sato making by Rhizopus sp. and mixed cultures of yeasts

2010

Orawan Deesuth(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Biotechnology Program) | Amornrat Samneing(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Department of Biotechnology) | Pattana Laopaiboon(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Department of Biotechnology) | Kitipong Wechgama(Khon Kaen University, Khon Kaen (Thailand). Fermentation Research Center for Value Added Agricultural Product) | Lakkana Laopaiboon(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Department of Biotechnology) E-mail:lakcha@kku.ac.th

Mots clés AGROVOC

alcoholic beverages alcoholic fermentation chemical composition ethanol organoleptic analysis rhizopus saccharomyces sato time yeasts

Informations bibliographiques

Publié dans

Warasan Wichai Mokho

ISSN 0859-3957

Pagination

pp. 670-678

D'autres materias

Mixed yeasts; Rhizopus sp.; Ethanol fermentation; Fermentation time

Langue

thaï

Titre traduit

เธเธฒเธฃเธฅเธเธฃเธฐเธขเธฐเนเธงเธฅเธฒเธเธฒเธฃเธซเธกเธฑเธเนเธญเธเธฒเธเธญเธฅเนเธเธเธฒเธฃเธเธฅเธดเธเธชเธฒเนเธเนเธเธขเนเธเน Rhizopus sp. เนเธฅเธฐเธขเธตเธชเธเนเธเธชเธก

Type

Summary; Non-Conventional

Sur AGRIS depuis: 2016-08-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Thai National AGRIS Centre, Kasetsart University

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://www.champa.kku.ac.th/kkurj/

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