Open AccessMicrobial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
Author(s) -
Mutiat Adebanke Balogun,
Risikat Nike Ahmed,
Olaide A. Akintayo,
Tawakalitu E. Aruna,
M. O. Omovbude,
T.A. Shittu
Publication year - 2021
Publication title -
ceylon journal of science
Language(s) - English
Resource type - Journals
eISSN - 2513-230X
pISSN - 2513-2814
DOI - 10.4038/cjs.v50i3.7908
Subject(s) - ceylon , sri lanka , biology , food science , history , ethnology , ancient history , south asia