THE EFFECT OF SELECTED FERMENTATIVE MICROORGANISMS ON CYANIDE REDUCTION, PROTEIN ENHANCEMENT AND PALATABILITY OF CASSAVA BASED FOOD

THE EFFECT OF SELECTED FERMENTATIVE MICROORGANISMS ON CYANIDE REDUCTION, PROTEIN ENHANCEMENT AND PALATABILITY OF CASSAVA BASED FOOD

NIGUSE HOTESSA HALAKE
URI: http://hdl.handle.net/123456789/1382
Date: 2019-02

Show full item record

Files in this item

Icon
Name: Nigus final thsis ...
Size: 4.203Mb
Format: PDF
View/Open

This item appears in the following Collection(s)

Search AMU IR


Advanced Search

Browse

My Account