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Effect of different fermentation durations on the nutritional and sensory quality of black garlic /

Pema Wangchuk

Effect of different fermentation durations on the nutritional and sensory quality of black garlic / - Lobesa, Punakha. : Pema Wangchuk 2025 - xi, 33 p. : ill, ; 27 cm.

Includes abstract and acknowledgement.

Dewey Class. No.: Thesis/OAG/PEM 3rd Coh.

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