Biochemical changes in the development of alcoholic fermented products from taro (Colocasia esculenta)
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University of Hawaii at Manoa
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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
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Theses for the degree of Master of Science (University of Hawaii at Manoa). Food Science
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