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Sinopsis
The rice varieties which had high amylose, carbohydrate and low fat and protein content was the best suited for rice wine production and compared to long stored rice. Fresh rice reported high alcohol recovery. The use of soft water, low with iron and magnesium through out the fermentation process improved the wine quality.Different amino acids such as alanine, serine, glycine, leucine, histidine, glutamic acid, phenyanaline, proline, cystine and isoleucine present in the wine enhanced the quality of wine. In comparison with grape production, rice wine production is cheaper and economical with high medicinal value.
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Acerca de los autores
Dr. M. Sundar has pursued PhD in Agricultural Microbiology and working as Associate Professor in TamilNadu Agricultural University, National Pulses Research Centre, Vamban. He has published many articles in peer reviewed journals. Dr. M. Sukumar is working as Assistant Professor in Centre for Biotechnology, A.C.Tech., Anna University, Chennai.
Dr. M. Sundar has pursued PhD in Agricultural Microbiology and working as Associate Professor in TamilNadu Agricultural University, National Pulses Research Centre, Vamban. He has published many articles in peer reviewed journals. Dr. M. Sukumar is working as Assistant Professor in Centre for Biotechnology, A.C.Tech., Anna University, Chennai.
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Fermentation
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LAP LAMBERT Academic Publishing Okt 2010, 2010
ISBN 10: 3843363285
ISBN 13: 9783843363280
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The rice varieties which had high amylose, carbohydrate and low fat and protein content was the best suited for rice wine production and compared to long stored rice. Fresh rice reported high alcohol recovery. The use of soft water, low with iron and magnesium through out the fermentation process improved the wine quality.Different amino acids such as alanine, serine, glycine, leucine, histidine, glutamic acid, phenyanaline, proline, cystine and isoleucine present in the wine enhanced the quality of wine. In comparison with grape production, rice wine production is cheaper and economical with high medicinal value. 152 pp. Englisch. Nº de ref. del artículo: 9783843363280
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Fermentation
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ISBN 10: 3843363285
ISBN 13: 9783843363280
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: M SundarDr. M. Sundar has pursued PhD in Agricultural Microbiology and working as Associate Professor in TamilNadu Agricultural University, National Pulses Research Centre, Vamban. He has published many articles in peer reviewed . Nº de ref. del artículo: 5466282
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Fermentation
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LAP LAMBERT Academic Publishing Okt 2010, 2010
ISBN 10: 3843363285
ISBN 13: 9783843363280
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The rice varieties which had high amylose, carbohydrate and low fat and protein content was the best suited for rice wine production and compared to long stored rice. Fresh rice reported high alcohol recovery. The use of soft water, low with iron and magnesium through out the fermentation process improved the wine quality.Different amino acids such as alanine, serine, glycine, leucine, histidine, glutamic acid, phenyanaline, proline, cystine and isoleucine present in the wine enhanced the quality of wine. In comparison with grape production, rice wine production is cheaper and economical with high medicinal value.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 152 pp. Englisch. Nº de ref. del artículo: 9783843363280
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Fermentation : Rice wine by Fermentation
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LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843363285
ISBN 13: 9783843363280
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The rice varieties which had high amylose, carbohydrate and low fat and protein content was the best suited for rice wine production and compared to long stored rice. Fresh rice reported high alcohol recovery. The use of soft water, low with iron and magnesium through out the fermentation process improved the wine quality.Different amino acids such as alanine, serine, glycine, leucine, histidine, glutamic acid, phenyanaline, proline, cystine and isoleucine present in the wine enhanced the quality of wine. In comparison with grape production, rice wine production is cheaper and economical with high medicinal value. Nº de ref. del artículo: 9783843363280
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Fermentation | Rice wine by Fermentation
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ISBN 10: 3843363285
ISBN 13: 9783843363280
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Taschenbuch. Condición: Neu. Fermentation | Rice wine by Fermentation | Sundar M (u. a.) | Taschenbuch | 152 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843363280 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Nº de ref. del artículo: 107263889
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Fermentation: Rice wine by Fermentation
Publicado por
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843363285
ISBN 13: 9783843363280
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