Indigenous processing methods and raw materials of <i>borde</i>, an Ethiopian traditional fermented beverage-Reference-Cited by-同舟云学术

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Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage

Published:2002-02-01 Issue:2 Volume:7 Page:
ISSN:1028-6098
Container-title:Journal of Food Technology in Africa
language:
Short-container-title:

Author:

Abegaz Kebede,Beyene Fekadu,Langsrud Thor,Narvhus Judith A

Publisher

African Journals Online (AJOL)

Subject

General Medicine

Cited by 15 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. UHPLC-Q-TOF-MS/MS Identification of Metabolites in Cereal Beverage ‘Borde’ and Its Anti-Obesity Efficacy in Caenorhabditis elegans Model.;Process Biochemistry;2024-09

2. Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages;Journal of Food Quality;2024-03-30

3. Fermented and Distilled Beverages Tej and Areki (an ethnic, indegenous food of Ethiopia);2023-12-21

4. Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage;Journal of Food Quality;2022-07-31

5. Beer and Feasts in the Gamo Highlands of Southern Ethiopia;Archaeology of Food and Foodways;2022-03-22

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