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Biochemical changes in the development of alcoholic fermented products from taro (Colocasia esculenta)
|Cai 1987 uh.pdf||11.99 MB||Adobe PDF||View/Open|
|Cai 1987 r.pdf||11.99 MB||Adobe PDF||View/Open|
|Title:||Biochemical changes in the development of alcoholic fermented products from taro (Colocasia esculenta)|
|Contributors:||Food Science (department)|
|Abstract:||Biochemical changes in the development of alcoholic fermented taro products were investigated under different fermentation conditions. The products were prepared by fermenting steamed taro grits with powdered commercial Chinese yeast ball (rice ball) . So|
|Description:||M.S. University of Hawaii at Manoa 1987|
Includes bibliographical references (leaves 86-88).
|Rights:||All UHM dissertations and theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner.|
|Appears in Collections:||
M.S. - Food Science|
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