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Production, microbial and physico-chemical evaluation of âdawadawan botsoâ (a condiment) produced by the fermentation of Hibiscus sabdariffa seeds
Ibrahim, AD, Sani, A, Shinkafi, SAVolume:
5
Journal:
International Journal of Biological and Chemical Sciences
DOI:
10.4314/ijbcs.v5i6.26
Date:
June, 2012
File:
PDF, 175 KB
2012