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Biochemical and microbiological studies on fermentation of starch to alcohol by yeasts

By: Reddy, Vijaya Sarathi O Contributor(s): Basappa, S. C [guide]Material type: Text

TextLanguage: English Description: xi, 207 p. : ill. ; 32 cmSubject(s): Biochemistry | Fermentation of starch | Yeasts | AlcoholDDC classification: 663.13 RED Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Biochemistry, Central Food Technological Research Institute. 1993.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	663.13 RED (Browse shelf (Opens below))	Not for loan		T2906

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Previous	662 RUC Studies on identification and characterization of an anti-Bm NPV protein from silkworm Bombyx mori	663 NIT Food science and technology	663.086 The grassland and fodder resources of India	663.13 RED Biochemical and microbiological studies on fermentation of starch to alcohol by yeasts	663.13 SAN Relevance of solid state fermentation for biochemical management of pressmud from sugar and stiliage from distillery industries	663.2 BAT Wines great and small /	663.203 VEN Studies on the utilization of ragi (eleusine coracana gaertn.) in brewing	Next

Ph.D University of Mysore, Department of Studies in Biochemistry, Central Food Technological Research Institute. 1993.

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