Buscar
Mostrando ítems 1-1 de 1
Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
(Japan Soc Biosci Biotechn Agrochem, 2020-10-02)
Due to the indigestibility, utilization of konjac taro, Amorphophallus konjac has been limited only to the Japanese traditional konjac food. Koji preparation with konjac taro was examined to utilize konjac taro as a source ...