article · Discover Food

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

20241 citationOpen accessBahir Dar University

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Research topics

Probiotics and Fermented Foods
Biochemical Analysis and Sensing Techniques
African Botany and Ecology Studies

Sustainable Development Goals

Zero Hunger

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DOI: 10.1007/s44187-024-00248-8

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