Subedi, Ujjwol.
Overview
| Works: | 1 works in 0 publications in 0 languages | |
|---|---|---|
Titles
Fermenting Kale Vegetable (Brassica oleracea Var Sabella) Improves Its Properties as a Functional Food.
by:
Subedi, Ujjwol.; University of Maryland, College Park., Food Science.
(Electronic resources)
Subjects