The power of the 'universal': caste and missionary medical discourses of alcoholism in the Telugu print sphere, 1900-1940. [PDF]
Med Hist, 2023 Sriraman T.
europepmc +1 more source
Floral Attributes And Toddy Yield Of Selected Dwarf Coconut Varieties As Affected By Tapping Season
Sustainable Energy and Environment ReviewThe study was conducted to determine the floral attributes and toddy yield of selected dwarf varieties locally available in Capiz State University Burias Campus, Burias, Mambusao, Capiz, Philippines. The study was conducted using a Completely Randomized Design for a factorial experiment.
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Journal of the National Science Foundation of Sri Lanka, 1998 Several yeast strains capable of fermenting glucose at 40°(5 were isolated fromcoconut toddy. Two strains, whichgavehighethanol concentration at 40° C were identified as strains of Saccharomyces cereuisiae. Strain T-31 (NCYC 2401) at 40°C gave high alcohol concentration in both YPS and molasses media, 7.4% and 5.4% v/v respectively, while strain SK-33 (
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Palm sap sugar an unconventional source of sugar exploration for bioactive compounds and its role on functional food development. [PDF]
Heliyon, 2023 Sarkar T +3 more
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Proceedings of the Workshop on Coconut Information Networking
, 1983 Meeting: Workshop on Coconut Information Networking, 21-25 Nov.
Coconut Research Institute
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Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications. [PDF]
Int J Environ Res Public Health, 2023 Saraiva A +5 more
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Competitiveness of Coconut Wine Value Chain in the Coconut Industry in Kenya [PDF]
, 2013 The coconut palm (cocos nucifera) is known for two main products, i.e. the nuts and coconut wine or toddy. Unlike the other coconut products, coconut wine or toddy production is not driven by the number of coconut trees but by a deliberate business ...
Njugu, Samuel Paetiz
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Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing. [PDF]
G3 (Bethesda), 2023 Collins JH +8 more
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Abstract This study assesses the efficacy of toddy, specifically nipa (Nypa fruticans) toddy and coconut (Cocos nucifera), as a leavening agent in baked goods, employing sensory evaluation and expansion growth assessment. Results indicate that nipa (Nypa fruticans) toddy positively influences cupcakes' Taste, Texture, appearance, and growth expansion.
MARINEL E. JOSOL +3 more
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The Nutritive Value of Coconut Toddy [PDF]
British Journal of Nutrition, 1953 openaire +2 more sources