Goan fermented foods: indigenous practices and insights into future research directions

Johanna Gonsalves, Dilecta D’Costa, Maxwell Mathew Trindade

Open source

DOI: 10.1007/s13197-026-06732-6
Published: 2026-06-02
Container: Journal of Food Science and Technology
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-026-06732-6,
  title = {Goan fermented foods: indigenous practices and insights into future research directions},
  author = {Johanna Gonsalves and Dilecta D’Costa and Maxwell Mathew Trindade},
  year = {2026},
  journal = {Journal of Food Science and Technology},
  doi = {10.1007/s13197-026-06732-6},
  url = {https://doi.org/10.1007/s13197-026-06732-6}
}

RIS

TY  - JOUR
TI  - Goan fermented foods: indigenous practices and insights into future research directions
AU  - Johanna Gonsalves
AU  - Dilecta D’Costa
AU  - Maxwell Mathew Trindade
PY  - 2026
JO  - Journal of Food Science and Technology
DO  - 10.1007/s13197-026-06732-6
UR  - https://doi.org/10.1007/s13197-026-06732-6
ER  -

APA

Gonsalves, J., D’Costa, D., & Trindade, M. M. (2026). Goan fermented foods: indigenous practices and insights into future research directions. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-026-06732-6

Source records

crossref · retrieved 2026-09-27T02:06:16.050Z