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

MLA

Tadesse Bonger, Zinash, 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, Jan. 2023, pp. 718–34. EBSCOhost, https://doi.org/10.1080/19476337.2023.2276830.

APA

Tadesse Bonger, Z., Kassahun Abera, M., Habitu, T. A., Abera, A. A., Tenagashaw, M. W., Tiruneh, A. T., Awol, S. J., Wudineh, T. A., Teferi Asres, D., & Yehuala, T. F. (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

Tadesse Bonger, Zinash, 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.