Effect of Traditional Processing Methods on Nutritional Composition and Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) Grown in Western Ethiopia
dc.contributor.advisor | Beyene, Fekadu (Prof .) | |
dc.contributor.author | Fekadu, Habtamu | |
dc.date.accessioned | 2022-04-05T06:31:20Z | |
dc.date.accessioned | 2023-11-09T15:32:48Z | |
dc.date.available | 2022-04-05T06:31:20Z | |
dc.date.available | 2023-11-09T15:32:48Z | |
dc.date.issued | 2011-04 | |
dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31131 | |
dc.publisher | Addis Ababa University | en_US |
dc.subject | Anchote | en_US |
dc.subject | boild after peeling | en_US |
dc.subject | boiled before peeling | en_US |
dc.title | Effect of Traditional Processing Methods on Nutritional Composition and Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) Grown in Western Ethiopia | en_US |
dc.type | Thesis | en_US |