Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine
S. K. Anil, Praveen Gidagiri, R. Hamsa & Praveen Jholgikar · International Research Journal of Pure and Applied Chemistry · 2020
The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture...
Open access
Research Article
10.9734/irjpac/2020/v21i2130285