ELFU, Meskerem; WOLDESENBET, Fantahun. Traditional Fermented Foods and their Starter Culture in Ethiopia. Archives of Biotechnology and Biomedicine, [S. l.], p. 001–008, 2026. DOI: 10.29328/journal.abb.1001047. Disponível em: https://www.biotechmedjournal.com/abb/article/view/abb-aid1047. Acesso em: 14 mar. 2026.