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Role of Saccharomyces cerevisiae in modified semi-dry coffee fermentation and its Impact on Improving Coffee Quality. impact on improving coffee quality.
Ayusha, Shirke (2022) Role of Saccharomyces cerevisiae in modified semi-dry coffee fermentation and its Impact on Improving Coffee Quality. impact on improving coffee quality. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Fermentation, Coffee beans, Mucilage, Starter culture, Coffee Processing |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 07 Beverage Technology > 04 Coffee |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Aug 2022 11:11 |
| Last Modified: | 03 Aug 2022 11:11 |
| URI: | http://ir.cftri.res.in/id/eprint/15576 |
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