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Biochemical changes in the development of alcoholic fermented products from taro (Colocasia esculenta)

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Item Summary

Title:Biochemical changes in the development of alcoholic fermented products from taro (Colocasia esculenta)
Authors:Cai, Tiande
Contributors:Food Science (department)
Date Issued:1987
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).
Pages/Duration:88 leaves
URI:http://hdl.handle.net/10125/76100
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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