Effect of Different Heat Treatments and Additivers on Sustaining Ethanol Content of Palmyrah Toddy

dc.contributor.author	S., Mary
dc.contributor.author	M., Senthilnathan
dc.contributor.author	A.M, Nilushiny
dc.contributor.author	S., Srivijeindran
dc.date.accessioned	2020-11-05T07:51:19Z
dc.date.available	2020-11-05T07:51:19Z
dc.date.issued	2016
dc.identifier.uri	http://www.digital.lib.esn.ac.lk/handle/123456789/14017
dc.language.iso	en_US	en_US
dc.publisher	Eastern University Sri Lanka	en_US
dc.subject	Atlditives	en_US
dc.subject	,ethanol,	en_US
dc.subject	.fermentation,	en_US
dc.subject	palmyrah,	en_US
dc.subject	toddy	en_US
dc.title	Effect of Different Heat Treatments and Additivers on Sustaining Ethanol Content of Palmyrah Toddy	en_US
dc.type	Article	en_US