Identification of Dominant Lactic Acid Bacteria and Yeast Species from Teff Injera Dough Fermentation-Reference-Cited by-同舟云学术

Identification of Dominant Lactic Acid Bacteria and Yeast Species from Teff Injera Dough Fermentation

Published:2023-12-13 Issue: Volume: Page:133-162
ISSN:1865-3529
Container-title:Advancement of Science and Technology in Sustainable Manufacturing and Process Engineering
language:
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Author:

Bonger Zinash Tadesse,Abera Metadel Kassahun,Habitu Takele Ayanaw,Abera Agimassie Agazie,Tenagashaw Mesfin Wogayehu,Teferi Deginet,Teshome Abebaw,Andarge Taddele,Awol Sadik Jemal,Yehuala Tadesse Fenta

Publisher

Springer Nature Switzerland

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-41173-1_8

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