“THE ROLE OF FERMENTATION IN ENHANCING NUTRITIONAL VALUE AND SHELF-LIFE OF FOOD PRODUCTS” (2024) MEDICINE, PEDAGOGY AND TECHNOLOGY: THEORY AND PRACTICE, 2(6), pp. 121–125. Available at: https://universalpublishings.com/index.php/mpttp/article/view/6313 (Accessed: 23 December 2024).