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Article Title
Effect of Different Processing Methods on the Anti-nutritive Components of Selected Indigenous Vegetables
Authored by
Theresia Ponsiano Ngungulu
Department of Food Science and Agro-Processing, School of Engineering and Technology Sokoine University of Agriculture, P.O Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Alex Wenaty
Department of Food Science and Agro-Processing, School of Engineering and Technology Sokoine University of Agriculture, P.O Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Bernard Chove
Department of Food Science and Agro-Processing, School of Engineering and Technology Sokoine University of Agriculture, P.O Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Rashid Suleiman
Department of Food Science and Agro-Processing, School of Engineering and Technology Sokoine University of Agriculture, P.O Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Hadijah Mbwana
Department of Human Nutrition and Consumer Sciences, College of Agriculture, Sokoine University of Agriculture, P. O Box 3006, Chuo Kikuu, Morogoro, Tanzania.