Open AccessAn attempt towards standardization of the production process of dawadawan botso (a fermented condiment)
Author(s) -
A. D. Ibrahim,
MM Pedavoah,
S. Bawa,
Ali Mohamadi Sani
Publication year - 2014
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb2014.13871
Subject(s) - hibiscus sabdariffa , food science , fermentation , chemistry , proximate , leachate , sugar , environmental chemistry
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