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An acid tolerant yeast from tamarind.

Lewis, Y. S. and Johar, D. S. (1955) An acid tolerant yeast from tamarind. Science and Culture, 21. p. 220.

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Item Type: Article
Uncontrolled Keywords: Yeast organisms, tamarind
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Mar 2013 09:51
Last Modified: 04 Mar 2013 09:51
URI: http://ir.cftri.com/id/eprint/2984

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