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The Preparation Of Brem Ragi - An Improved Method

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Table 1. Microbial counts of improved ragi and the 5 ragi, per gram of ragi.
Table 2. Characteristics of the brern wine made from improved ragi, compared to the 8 ragi,
Table 3. The concentration of aroma components (ppm) in brem-wine produced by improved ragi, compared to Roda Mas R ragi

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