Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times.

J Food Sci Technol · 2023 · PMC9998799 · PMID 36908369

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an increasing trendno p-value reported

The similar results also reported by Ghosh and Chattopadhyay ( 2011 ), there is an increasing trend of acidity level, i.e., a decrease in the pH value in making idli better at different fermentation periods.

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