Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “ Parshot ” as a staple food in Dirashe special woreda, southern Ethiopia-Reference-Cited by-同舟云学术

Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “ Parshot ” as a staple food in Dirashe special woreda, southern Ethiopia

Published:2015-11-23 Issue:4 Volume:4 Page:544-554
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Sunano Yui¹

Affiliation:

1. Graduate School of Bioagricultural Sciences Nagoya University Furocho Chikusa‐ku Nagoya Aichi 464‐8601 Japan

Funder

Japan Society for the Promotion of Science London

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.316

Reference26 articles.

1. Lactic acid bacteria and human clinical infection

2. The reactions of the Pomace fly, Drosophila ampelophila loew, to odorous substances

3. IMPACTS OF A MANURE COMPOSTING PROGRAM ON STREAM WATER QUALITY

4. Cereal-based fermented foods and beverages

5. Food fermentations: role of microorganisms in food production and preservation

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