Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
Pigeon pea (<em>Cajanus cajan</em> L.) is an important grain legume crop predominantly grown in India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and controlled (72 h) fermentations were investigated. Sensory properties of the resulting condiments were also eval...
में बचाया:
| मुख्य लेखकों: | , , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Faculty of Science, University of Peradeniya, Sri Lanka
2021-09-01
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| श्रृंखला: | Ceylon Journal of Science |
| विषय: | |
| ऑनलाइन पहुंच: | https://cjs.sljol.info/articles/7908 |
| टैग: |
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