Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

Published:2017-04-26 Issue:2 Volume:3 Page:16
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Balogu Tochukwu,Towobola Oyinloye

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

http://www.mdpi.com/2311-5637/3/2/16/pdf

Reference27 articles.

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2. Production and Sensory Evaluation of Non-Alcoholic Wine from Sugarcane and Tiger Nut Blend Using Saccharomyces cerevisiae;Balogu;Int. J. BioSci. Agric. Technol.,2016

3. Production Technology and quality characteristics of mead and fruit-honey wines;Gupta;Nat. Prod. Radiance,2009

4. Mead (Honey) Wine. Copyright of Home Wine & Beer Making Supplieswww.eckraus.com

5. Production of Fermented Honey Wine;Rhim;Korean J. Food Sci. Technol.,1997

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