Banana wine thesis

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Making Banana Wine at Home

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(PDF) Making Banana Wine at Home | sarika Saxena - taru.info

Masters thesis, Universiti Putra Malaysia. The fruit was transported to the Postharvest Laboratory at Faculty of Agriculture, UPM for quality characteristics and chlorophyll analysis. The fruit was ripened at two ripening temperatures 18 and 27 oC for 5 days. The analyses were done at each ripening temperature 18 and 27 oC and each ripening day Day 0, 1, 2, 3, 4 and 5. TA and vitamin C reached a maximum value at ripening day 3. Myristic, palmitic, stearic, oleic, linoleic and linolenic acid were found in Cavendish banana peel.
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BANANA PEEL AS AN ALTERNATIVE FOR TOOTHPASTE

From this I made this. This is a preview of what will be my thesis is.
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