TY  - BOOK
AU  - Pema Wangchuk
TI  - Effect of different fermentation durations on the nutritional and sensory quality of black garlic
U1  - Thesis/OAG/PEM 3rd Coh.  
PY  - 2025///
CY  - Lobesa, Punakha.
PB  - Pema Wangchuk
N1  - Includes abstract and acknowledgement
ER  -