Search Results for: Other than cabbage lettuce
fermentation, etc. biotechnology has a long history of use in food production and processing. it has helped to increase crop 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
production of value-added products of commercial importance. the products of fermentation are many: alcohol and carbon dioxide are obtained from yeast fermentation of various sugars. lactic acid, acetic acid and organic acid are products of bacteria action; citric acid, d-gluconic acid, coffee, tea, cabbage...
https://niir.org/books/book/handbook-on-small-medium-scale-industries-biotechnology-products/isbn-9788178331713/zb,,18bad,a,0,0,a/index.html