Jul 10, 2019 · The objective of this study was to modify traditional Ginger ale formulation to produce a beer like beverage with substitution of hops by ginger.
Ginger ale was made by natural fermentation and by partially controlled fermentation, followed by pasteurization and were analyzed chemically for pH, titratable ...
Aug 8, 2016 · Studies on Process Standardization and Quality Evaluation of Ginger Ale Int.J.Curr.Microbiol.App.Sci.2019.8(7): 1043-1050. DOI: https://doi ...
Aug 8, 2016 · Studies on Process Standardization and Organoleptic Evaluation of Cereal based Probiotic Beverage ... Standardization and Quality Evaluation ...
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Thermal processing seems to be a good alternative to obtain a shelf-stable product with good nutritional value. Scarce information is available about the ...
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Feb 10, 2018 · The detailed steps for thermal processing of eel steaks in brine in retort pouch are given in Figure 1. Thermal process evaluation. Heat ...
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Aug 8, 2016 · Influence of Different Methods and Levels of Irrigation on Photosynthetic Pigments in Relation to Yield of Oil Palm (Elaeis guineensis Jacq.)
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Aug 8, 2016 · ... Standards for Quality ... Evaluation of Antibacterial Chemicals and Bioagents against Ralstonia solanacearum Infecting Bacterial Wilt in Ginger
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Aug 8, 2016 · Does Integrated Sources of Nutrients Enhance Growth, Yield, Quality and Soil Fertility of Vegetable Crops? Int.J.Curr.Microbiol.App.Sci.2018.7(6): ...
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Aug 8, 2016 · Genetic Variability and Heritability Study for Quantitative Traits in Advance Generation (F5) of Cross between Green Seeded Desi (GKB-10) and ...
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