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Traditional and improved fermentation technology of borde, a cereal-based Ethiopian beverage

2002

Abegaz, Kebede

AGROVOC Keywords
beverages cereal flours cereals ethiopia fermentation fermented products flavour indigenous knowledge malt modernization nutritive value starter cultures traditional technology
Bibliographic information
Volume 2002
Publisher
Department of Food Science, Agricultural University of Norway
Pagination
1 b. (flere pag.)
Language
English
Note
Thesis (Dr.Scient.) - Norges landbrukshøgskole, Ås, 2002
ISBN
82-575-0508-0
2012-09-15
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