Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process-Reference-Cited by-同舟云学术

Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

Published:2014-09-11 Issue:1 Volume:240 Page:233-242
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kłosowski Grzegorz,Mikulski Dawid,Macko Dorota,Miklaszewska Beata,Kotarska Katarzyna,Czupryński Bogusław

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-014-2323-8.pdf

Reference38 articles.

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4. Singhal RS, Kulkarni PR (1990) Studies on applicability of Amaranthus paniculatus (Rajgeera) starch for custard preparation. Starch 42(3):102–103

5. Dobrzeniecka A, Haberowa H, Sobczak E (1996) The comparison of the quality of ethanol obtain from rye, triticale, amaranths. Przemysł Fermentacyjny i Owocowo-Warzywny 3:12–13 (in Polish)

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