Statistics for Isolation of Yeast and Lactic Acid Bacteria from Selected Ethiopian Fermented Foods and Evaluation of their Leavening Capacity
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| Isolation of Yeast and Lactic Acid Bacteria from Selected Ethiopian Fermented Foods and Evaluation of their Leavening Capacity | 16 |
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| January 2026 | 7 |
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| Martha Yishak 2024.pdf | 60 |