Please use this identifier to cite or link to this item: http://repository.vnu.edu.vn/handle/123456789/6070
Title: Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products
Authors: Tran, Thi Le Quyen
Dao, Thi Luong
Duong, Van Hop
Bui, Thi Viet Ha
Dinh, Thuy Hang
Keywords: microorganisms;yeast cake;fermentation
Issue Date: 2007
Publisher: Đại Học Quốc Gia Hà nội
Citation: Tran, Thi Le Quyen. et al. (2007). Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products. VNU Journal of science, Natural sciences and Technology;23,No.1S (2007) 181-186
Series/Report no.: VNU Journal of science, Natural sciences and Technology
Abstract: Alcohol fermentation was carried out with sticky rice using 15 most popular sorts of yeast cakes in Vietnam to produce different kinds of alcoholic beverages. The products were obtained by traditional distillation method and compared with each other for flavour and taste according to the standard qualification scale for alcoholic products. It revealed that Ruou Can yeast cake which has been widely used for hundreds years by local commirnities yielded the best product and therefore was selected for further studies...
URI: http://repository.vnu.edu.vn/handle/123456789/6070
Language: en
Appears in Collections:IMBT - Bài đăng tạp chí / Tham luận HN-HT

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