Thermal processing optimization and modeling for nutritional quality retention in anchote (Coccinia abyssinica) tuber flour
- DOI
- 10.1038/s41598-026-55168-7
- Published
- 2026-05-30
- Container
- Scientific Reports
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1038/s41598-026-55168-7,
title = {Thermal processing optimization and modeling for nutritional quality retention in anchote (Coccinia abyssinica) tuber flour},
author = {Abdisa R. Hunde and Reddy Prasad D.M. and Ermias A. Tesema and Getachew L. Rorissa and Tebelay L. Andualem and Metadel K. Abera},
year = {2026},
journal = {Scientific Reports},
doi = {10.1038/s41598-026-55168-7},
url = {https://doi.org/10.1038/s41598-026-55168-7}
}RIS
TY - JOUR TI - Thermal processing optimization and modeling for nutritional quality retention in anchote (Coccinia abyssinica) tuber flour AU - Abdisa R. Hunde AU - Reddy Prasad D.M. AU - Ermias A. Tesema AU - Getachew L. Rorissa AU - Tebelay L. Andualem AU - Metadel K. Abera PY - 2026 JO - Scientific Reports DO - 10.1038/s41598-026-55168-7 UR - https://doi.org/10.1038/s41598-026-55168-7 ER -
APA
Hunde, A. R., D.M., R. P., Tesema, E. A., Rorissa, G. L., Andualem, T. L., & Abera, M. K. (2026). Thermal processing optimization and modeling for nutritional quality retention in anchote (Coccinia abyssinica) tuber flour. Scientific Reports. https://doi.org/10.1038/s41598-026-55168-7
Source records
- crossref · retrieved 2026-09-26T21:22:21.061Z