Organoleptic and Microbiological Characteristics of Edible Nutsedges (Cyperus Esculenstus L.) Porridge Produced and Consumed In Togo | Zendy

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Organoleptic and Microbiological Characteristics of Edible Nutsedges (Cyperus Esculenstus L.) Porridge Produced and Consumed In Togo

Publication year - 2020

Publication title -

journal of chemical, biological and physical sciences

Language(s) - English

Resource type - Journals

ISSN - 2249-1929

DOI - 10.24214/jcbps.b.10.1.02130

Subject(s) - cyperus , organoleptic , food science , biology , horticulture

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