Search Results for: Aerated water containing added sugar
productivity by introducing such qualities as disease resistance and increased drought tolerance to the crops. biotechnology used in processing of wines, beers, coffee, tea, cabbage and cucumber, etc. fermentation is biotechnology in which desirable microorganisms are used in the production of value-added
production of wines and beers, production of amino acids, lactic acid, acetic acid and organic acid, processing of coffee, tea, cabbage, cucumber, yeasts and photographs of plant & machinery with supplier's contact details. the book provides a better understanding about biotechnology production of value-added...
https://niir.org/books/book/handbook-on-small-medium-scale-industries-biotechnology-products/isbn-9788178331713/zb,,18bad,a,0,0,a/index.html
– soda water – seltzer?
commercial carbonated water dates to the th century. it is water into which carbon dioxide gas under pressure has been dissolved. naturally carbonated water can be created in underground springs, by a natural geologic source of carbon dioxide. this is the source of naturally-carbonated mineral water...
https://blog.thenibble.com/2015/07/10/food-fun-soda-sangria-style/