Effects of Yeast Concentration and Total Soluble Solids on the Quality of Wine Produced from Pineapple
E. C. Udeagha, C. N. Ishiwu, C. U. Obiora & J. O. Iwouno · Current Journal of Applied Science and Technology · 2020
This research was carried out to determine the effects of yeast concentration and total soluble solids on the quality of wine produced from pineapple. The experiment was a Response Surface Methodology in the form of Rotatable Central Composite Design (RCCD). Ripe pineapple fruit...
Open access
Research Article
10.9734/cjast/2020/v39i3030968