Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production-Reference-Cited by-同舟云学术

Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production

Published:2023-10-23 Issue:2 Volume:26 Page:3030-3047
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dessalegn Melkam¹²,Andualem Berhanu²

Affiliation:

1. Department of Biology, Faculty of Natural and computational science, Debre Berhan University, Debre Berhan, Ethiopia

2. Department of Industrial and Environmental Biotechnology, Institute of Biotechnology, University of Gondar, Gondar, Ethiopia

Funder

not received external funding

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2270182

Reference58 articles.

1. Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer

2. Proximate Composition And Consumers Acceptability Of Bread Produced From Blends Of Soy-Cheese And Wheat Flour.

3. ElSheikha A.; Montet D. Fermented Foods—Artisan Household Technology to Biotechnology Era. 2016.

4. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening;Balarabe M.;Int. J. Microbiol. Biotechnol,2017

5. Injera Preparation from Taro (Colocasia Esculenta) and Teff (Eragrostis tef) Flour;Alemayehu A.;Int. J. Sci. Basic And Appl. Res,2016

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