Isolation, Characterization and Preliminary Screening of Yeast (Saccharomyces Cerevisiae) Strains from Tej Sample for Bread Production

dc.contributor.author	Abeje, Americaw
dc.date.accessioned	2024-02-12T11:51:27Z
dc.date.available	2024-02-12T11:51:27Z
dc.date.issued	2024-02-12
dc.identifier.uri	http://hdl.handle.net/123456789/7202
dc.description.abstract	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	en_US
dc.description.sponsorship	uog	en_US
dc.language.iso	en_US	en_US
dc.subject	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	en_US
dc.title	Isolation, Characterization and Preliminary Screening of Yeast (Saccharomyces Cerevisiae) Strains from Tej Sample for Bread Production	en_US
dc.type	Thesis	en_US