Effect of Traditional Processing Methods on Nutritional Composition and Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) Grown in Western Ethiopia

dc.contributor.advisorBeyene, Fekadu (Prof .)
dc.contributor.authorFekadu, Habtamu
dc.date.accessioned2022-04-05T06:31:20Z
dc.date.accessioned2023-11-09T15:32:48Z
dc.date.available2022-04-05T06:31:20Z
dc.date.available2023-11-09T15:32:48Z
dc.date.issued2011-04
dc.identifier.urihttp://10.90.10.223:4000/handle/123456789/31131
dc.publisherAddis Ababa Universityen_US
dc.subjectAnchoteen_US
dc.subjectboild after peelingen_US
dc.subjectboiled before peelingen_US
dc.titleEffect of Traditional Processing Methods on Nutritional Composition and Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) Grown in Western Ethiopiaen_US
dc.typeThesisen_US

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