Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia-Reference-Cited by-同舟云学术

Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia

Published:2018-10-25 Issue:8 Volume:6 Page:2466-2472
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Binitu Worku Belay¹,Gemede Habtamu Fekadu²^ORCID,Woldegiorgis Ashagrie Zewdu³

Affiliation:

1. Department of Food Process Engineering and Postharvest Technology; Ambo University; Ambo Ethiopia

2. Department of Food Technology and Process Engineering; Wollega University; Addis Ababa Ethiopia

3. Centre for Food Science and Nutrition; Addis Ababa University; Addis Ababa Ethiopia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.854/fullpdf

Reference29 articles.

1. Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage;Abegaz;Journal of Food Technology in Africa,2002a

2. Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage;Abegaz;Journal of Food Technology in Africa,2002b

3. Some microbiological and nutritional properties of borde and shamita, Traditional Ethiopian fermented beverages;Ashenafi;SINET: Ethiopian Journal of Science,1995

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