An acid tolerant yeast from tamarind.

Lewis, Y. S. and Johar, D. S. (1955) An acid tolerant yeast from tamarind. Science and Culture, 21. p. 220.

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Item Type:	Article
Uncontrolled Keywords:	Yeast organisms, tamarind
Subjects:	600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Mar 2013 09:51
Last Modified:	04 Mar 2013 09:51
URI:	http://ir.cftri.res.in/id/eprint/2984

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