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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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