Characterization of 'borde': A traditional ethiopian cereal-based fermented beverage - Microbial analysis, rheological profiling, and functional attributes
The study focused on the characterization of an Ethiopian traditional beverage, borde, produced by lactic acid bacteria (LAB) and yeast through natural fermentation. Samples were collected from three distinct locations in Ethiopia and subjected to analyses encompassing microbiological, antioxidant,...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005350 |
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