VALORISATION OF SPENT COFFEE GROUNDS FOR POTENTIAL ALCOHOLIC BEVERAGES VIA BIOTRANSFORMATION
Ph.D
Saved in:
Main Author: | LIU YUNJIAO |
---|---|
Other Authors: | FOOD SCIENCE & TECHNOLOGY |
Format: | Theses and Dissertations |
Language: | English |
Published: |
2023
|
Subjects: | |
Online Access: | https://scholarbank.nus.edu.sg/handle/10635/241479 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Language: | English |
Similar Items
-
The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts
by: Liu, Yunjiao, et al.
Published: (2022) -
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotolerans
by: Jiang, X., et al.
Published: (2021) -
RED DRAGON FRUIT (PITAHAYA) WINE FERMENTATION WITH AND WITHOUT PECTINASE TREATMENT
by: JIANG XIAOHUI
Published: (2019) -
Systematic Mapping on Adsorption Studies Using Spent Coffee Grounds
by: Mangussad, Therese Jan E., et al.
Published: (2021) -
The Effect of Spent Coffee Grounds to the Growth of Solanum lycopersicum (Tomato)
by: Baranda, Romar A., et al.
Published: (2021)