Filter by: Subject

Now showing items 1-8 of 9

Alcoholic beverage, Gesho, Saccharomyces cerevisiae, Tella (1)
AlkB gene, Bioremediation, C23O gene, and engine oil-degrading bacteria (1)
Alpha acids, Antioxidant, Beta acids, Bittering agents, Essential oils, Rhamnus prinoides (1)
Antibiotic resistance, Molecular detection, Polymerase chain reaction, Gene polymorphism. (1)
Bread, Dough, Fermentation, Isolation, Leavening activity, Tej, Yeast (1)
Brewery wastewater; Chemical oxygen demand; Domestic wastewater; Electricity generation; Microbial fuel cell; Slaughterhouse wastewater (1)
Decolorization, Dye, Laccase producing bacteria, Optimization (2)
The production of carbon dioxide increases the dough size thus giving bread its characteristics of being light with a spongy texture. It is indicated that yeast is so vital to the baking industry that its functions cannot be substituted with any other component or ingredient that the fermentation (1)

Now showing items 1-8 of 9

Search in the Repository