Effect of different fermentation durations on the nutritional and sensory quality of black garlic /
Material type:
TextPublication details: Lobesa, Punakha. : Pema Wangchuk 2025Description: xi, 33 p. : ill, ; 27 cmDDC classification: - Thesis/OAG/PEM 3rd Coh.
Thesis
| Current library | Call number | Status | Barcode | |
|---|---|---|---|---|
| College of Natural Resources | Thesis/OAG/PEM 3rd Coh. (Browse shelf(Opens below)) | Not for loan | T1185 |
Includes abstract and acknowledgement.
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