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 we...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science, University of Peradeniya, Sri Lanka
2021-09-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/7908 |