Volume 7, Issue 25, 2018 (January – March)
Research Article
Consumer Acceptance of Lactic Acid Fermented Elephant Foot Yam Pickle
Amit Kumar Singh, Arvind Kumar Chaurasiya and Surajit Mitra
Keywords: Amorphophallus paeoniifolius, Cultivar; Organoleptic Value, Pickle, Nutrition
Article ID: CS262049021
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How to cite this article: Amit Kumar Singh, Arvind Kumar Chaurasiya, Surajit Mitra. Consumer Acceptance of Lactic Acid Fermented Elephant Foot Yam Pickle. Chem Sci Rev Lett 2018; 7(25).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.