awaze Ethiopian
Selected indexed studies
- Some microbiological and biochemical studies on the fermentation of 'awaze' and 'datta', traditional Ethiopian condiments. (Int J Food Sci Nutr, 2001) [PMID:11225177]
- Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach. (Heliyon, 2024) [PMID:39170444]
- Optimization of spicy red pepper paste (Awaze) formulation by D-optimal mixture design. (Food Sci Nutr, 2024) [PMID:38455199]
_Worker-drafted node — pending editorial review._
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Sources
- Some microbiological and biochemical studies on the fermentation of 'awaze' and 'datta', traditional Ethiopian condiments. (2001) pubmed
- Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach. (2024) pubmed
- Optimization of spicy red pepper paste (Awaze) formulation by D-optimal mixture design. (2024) pubmed
- Effect of packaging materials and storage temperature on the shelf stability of Awaze paste. (2024) pubmed