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    The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho

    The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho by Amare Melaku, Neela Satheesh, Sadik Jemal Awol, Messenbet Geremew Kassa

    Published 2024-12-01
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  2. 2
    Influence of selected organic acid concentration on the quality and shelf life of teff injera

    Influence of selected organic acid concentration on the quality and shelf life of teff injera by Ephrem Mesfin Jemere, Neela Satheesh, Sadik Jemal Awol, Eskindir E. Tadesse, Messenbet Geremew Kassa, Desye Alemu Teferi

    Published 2025-02-01
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