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Bacillus spp from fermented tef dough and kocho: identity and role in two Ethiopian fermented foods.

Bacillus spp from fermented tef dough and kocho: identity and role in two Ethiopian fermented foods.

Nigatu,Ayele; Gashe,Berhanu; Ayele,Tarekegn
URI: http://172.21.6.100:8080/xmlui/handle/123456789/273
Date: 1997
Status: Open Access
Open Access
DOI: http://dx.doi.org/10.4314/sinet.v20i1.18094

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