CyTA - Journal of Food
Volume 21, 2023 - Issue 1
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Research Article
Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation
Zinash Tadesse Bongera Biotechnology and Food Fortification Research and Development Desk, Food and Beverage Industry Research and Development Center, Addis Ababa, Ethiopia;b Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaCorrespondence[email protected]
, Metadel Kassahun Aberab Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
, Takele Ayanaw Habitub Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
, Agimassie Agazie Aberab Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
, Mesfin Wogayehu Tenagashawb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
, Abebaw Teshome Tirunehb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
, Sadik Jemal Awolb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
, Tadele Andargie Wudinehb Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
, Deginet Teferi Asresc Food and Nutrition (FaN) Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
& Tadesse Fenta Yehualac Food and Nutrition (FaN) Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
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Pages 718-734
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Received 05 Jun 2023, Accepted 06 Oct 2023, Published online: 17 Nov 2023
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