Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

MLA

Zinash Tadesse Bonger, et al. “Isolation and Identification of Dominant Lactic Acid Bacteria and Yeast Species from Teff (Eragrostis Teff) Injera Dough Fermentation.” CyTA - Journal of Food, vol. 21, no. 1, Dec. 2023, pp. 718–34. EBSCOhost, https://doi.org/10.1080/19476337.2023.2276830.

APA

Zinash Tadesse Bonger, Metadel Kassahun Abera, Takele Ayanaw Habitu, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Abebaw Teshome Tiruneh, Sadik Jemal Awol, Tadele Andargie Wudineh, Deginet Teferi Asres, & Tadesse Fenta Yehuala. (2023). Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation. CyTA - Journal of Food, 21(1), 718–734. https://doi.org/10.1080/19476337.2023.2276830

Chicago

Zinash Tadesse Bonger, Metadel Kassahun Abera, Takele Ayanaw Habitu, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Abebaw Teshome Tiruneh, Sadik Jemal Awol, Tadele Andargie Wudineh, Deginet Teferi Asres, and Tadesse Fenta Yehuala. 2023. “Isolation and Identification of Dominant Lactic Acid Bacteria and Yeast Species from Teff (Eragrostis Teff) Injera Dough Fermentation.” CyTA - Journal of Food 21 (1): 718–34. doi:10.1080/19476337.2023.2276830.