The microbial dynamics of <i>'borde'</i> fermentation, a traditional Ethiopian fermented beverage-Reference-Cited by-同舟云学术

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The microbial dynamics of 'borde' fermentation, a traditional Ethiopian fermented beverage

Published:1998-02-01 Issue:2 Volume:21 Page:
ISSN:0379-2897
Container-title:SINET: Ethiopian Journal of Science
language:
Short-container-title:SEJS

Author:

Bacha Ketema,Mchari Tetemke,Ashenafi Mogessie

Publisher

African Journals Online (AJOL)

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages;World Journal of Food Science and Technology;2024-06-14

2. The art of production and microbial dynamics of Bukuri and Cabbage-Shameta: A traditional fermented beverage of Ethiopia;International Journal of Gastronomy and Food Science;2024-03

3. The Art, Microbial Quality, Safety, and Physicochemical Characteristics of Jikita: A Traditional Ethiopian Fermented Beverage;International Journal of Food Science;2024-01

4. A First Draught: Pitfalls and Potentials in the Archaeological Chemistry of Beer;ACS Symposium Series;2023-08-24

5. Isolation, functional activity, and safety of probiotics from Ethiopian traditional cereal-based fermented beverage, “Borde”;LWT;2023-07

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