Showing 541 - 550 results of 550 for search '"Ethiopian"', query time: 0.04s Refine Results
  1. 541

    Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset by Dereba Workineh Seboka, Abay Tabor Bejiga, Debela Jufar Turunesh, Andualem Arimo Turito, Abayeneh Girma

    Published 2023-01-01
    “…Over 20 million Ethiopians depend on enset (Ensete ventricosum) as a staple or costaple food. …”
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    Article
  2. 542

    Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from Fermented Teff (Eragrostis tef (Zucc.)) Dough by Belay Tilahun, Anteneh Tesfaye, Diriba Muleta, Andualem Bahiru, Zewdu Terefework, Gary Wessel

    Published 2018-01-01
    “…Injera is soft fermented baked product, which is commonly prepared from teff (Eragrostis tef (Zucc.)) flour and believed to be consumed on daily basis by two-thirds of Ethiopians. As it is a product of naturally fermented dough, the course of fermentation is done by consortia of microorganisms. …”
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  3. 543

    Knowledge, Attitude, and Preventive Practice Related to Onchocerciasis and Associated Factors among Resource-Limited Selamogo Woreda Residents, South West Ethiopia, 2021 by Girma Gilano, null Mulugeta shegaze, Amanuel Dubale

    Published 2022-01-01
    “…Introduction. Ethiopians work very hard to control and eradicate the vector and the parasite of Onchocerciasis. …”
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    Article
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