Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Elucidation and Application of Food Science Properties of Fermented Wheat Starch Derived KUZU-MOCHI, a Traditional Food Originating in Edo
Haruko NOGUCHI
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Keywords: KUZU-MOCHI, fermented wheat starch, lactic acid bacteria, traditional food
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2023 Volume 49 Issue 3 Pages 151-155

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