Quality Assessment of Mixed Pickle (Carrot, Pea and Ginger) Fermented by Lactic Acid Bacteria
Iwarika Marlin R. Rymbai & A. K. Chaurasiya · Asian Journal of Agricultural and Horticultural Research · 2022
“Studies on preparation and quality evaluation of mixed pickle of carrot, pea and ginger” was made with seven treatments and three replications with the equal proportion of carrot, pea and ginger (500 gm each), Salt 10% and lakadong turmeric powder of 10 gm for all treatments wit...
Open access
Research Article
10.9734/ajahr/2022/v9i4201