Effect of pH and Duration of Fermentation on the Sensory, Physicochemical and Proximate Characteristics of Garri
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Published:2024-06-25
Issue:1
Volume:19
Page:156-169
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ISSN:1819-3579
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Container-title:Trends in Applied Sciences Research
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language:
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Short-container-title:Trends Appl. Sci. Res
Author:
Ozoh Chidinma,
Imoisi ChinyereORCID,
Iyasele Julius Uche