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

dc.contributor.author	Nigatu,Ayele
dc.contributor.author	Gashe,Berhanu
dc.contributor.author	Ayele,Tarekegn
dc.date.accessioned	2022-11-24T10:44:03Z
dc.date.available	2022-11-24T10:44:03Z
dc.date.issued	1997
dc.identifier.citation	Nigatu, Ayele & Gashe, Berhanu & Ayele, Tarekegn. (1997). Bacillus spp from fermented tef dough and kocho: identity and role in two Ethiopian fermented foods.. SINET: Ethiopian Journal of Science. 20
dc.identifier.uri	http://172.21.6.100:8080/xmlui/handle/123456789/273
dc.format.extent	101-114
dc.subject	ENSET
dc.subject	INJERA
dc.subject	KOCHO
dc.subject	TEF DOUGH
dc.subject	TRADITIONAL LACTIC ACID FERMENTATIONS
dc.title	Bacillus spp from fermented tef dough and kocho: identity and role in two Ethiopian fermented foods.
dc.type	Journal Article
ep.identifier.status	Open Access
ep.identifier.status	Open Access
ep.identifier.doi	http://dx.doi.org/10.4314/sinet.v20i1.18094
ep.journal	Ethiopian Journal of Science
ep.issue	1
ep.volume	20