Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
DOI: https://doi.org/10.4038/cjs.v50i3.7908 | Journal eISSN: 2513-230X
Language: English
Page range: 269 - 277
Published on: Sep 6, 2021
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2021 M. A. Balogun, R. N. Ahmed, O. A. Akintayo, T. E. Aruna, M. O. Omovbude, T. Shittu, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.