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
Ключевые слова АГРОВОК
Библиографическая информация
Warasan Wichai Mokho
ISSN
0859-3957
Нумерация страниц
pp. 670-678
Другие темы
Mixed yeasts; Rhizopus sp.; Ethanol fermentation; Fermentation time
Язык
Тайский
Переведенный заголовок
เธเธฒเธฃเธฅเธเธฃเธฐเธขเธฐเนเธงเธฅเธฒเธเธฒเธฃเธซเธกเธฑเธเนเธญเธเธฒเธเธญเธฅเนเธเธเธฒเธฃเธเธฅเธดเธเธชเธฒเนเธเนเธเธขเนเธเน Rhizopus sp. เนเธฅเธฐเธขเธตเธชเธเนเธเธชเธก
Тип
Summary; Non-Conventional
2016-08-15
AGRIS AP
Поставщик данных
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