Evaluation of Physico-chemical and Organoleptic Properties of Value Added Lotus Stem Pickle
Jogi Lalit Kumar & Annjoe V. Joseph · Journal of Advances in Biology & Biotechnology · 2024
Lotus stem or kamal kakdi, is (most of the times wrongly called as lotus root) very popular vegetable in India and several other Asian countries including China and Japan. Pickles are one of the oldest and famous and easy method to preserve store any vegetables or fruits for long...
Open access
Research Article
10.9734/jabb/2024/v27i71033