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

dc.contributor.author	NIGUSE HOTESSA HALAKE
dc.date.accessioned	2019-11-21T12:32:47Z
dc.date.available	2019-11-21T12:32:47Z
dc.date.issued	2019-02
dc.identifier.uri	http://hdl.handle.net/123456789/1382
dc.description.sponsorship	arba minch unversity	en_US
dc.language.iso	en	en_US
dc.publisher	NIGUSE HOTESSA HALAKE	en_US
dc.title	THE EFFECT OF SELECTED FERMENTATIVE MICROORGANISMS ON CYANIDE REDUCTION, PROTEIN ENHANCEMENT AND PALATABILITY OF CASSAVA BASED FOOD	en_US
dc.type	Thesis	en_US