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Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

) in the Gamo Highlands of Ethiopia : Physicochemical and microbial community dynamics. Food Microbiology 73:342–350. 4. AOAC (2000). Official Methods of Analysis of AOAC, 17th ed. AOAC International, Washington DC, U.S.A. 5. Ashenafi, M. (2006). A review on the microbiology of indigenous fermented foods and beverages of Ethiopia. Ethiopian Journal of Biology 5:189–245. 6. Bosha, A., Lagibo, A., Tana, T., Mohammed, W., Tesfaye, B., Karlsson, L.M. (2016). Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset

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