Abstract
Functional properties and sensory acceptability of shelf stable condiment from blends of fermented locust bean seeds, ginger and onion
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https://doi.org/10.24263/2310-1008-2020-8-2-11
Journal: Ukrainian Journal of Food Science | Publication Date: Dec 1, 2020 |
Functional properties and sensory acceptability of shelf stable condiment from blends of fermented locust bean seeds, ginger and onion
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