Process optimization and quality evaluation of sipli , an indigenous fermented pickle of Nepal.

Subedi, Dinesh.

Dec. 10 2019

  • This poster aims to prepare good quality sipli pickle with improved sensory and physicochemical properties through optimization of the fermentation process and preserve it by drying, so as to search its commercialization opportunities by making it available throughout the year.

    Feed the Future Innovation Lab for Nutrition, USAID Contract No. AID-OAA-L-10-000006, managed by Tufts University's ... read more
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  • Tribhuvan University, Dharan, Nepal
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