Crops that feed the world: Production and improvement of cassava for food, feed, and industrial uses

Author:

Parmar Aditya,Sturm Barbara,Hensel Oliver

Funder

German Academic Exchange Services (DAAD)

GlobeE project RELOAD

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Development,Food Science

Reference93 articles.

1. Achidi, A. U., Ajayi, O. A., Maziya-Dixon, B., & Bokanga, M. (2008). The effect of processing on the nutrient content of cassava (Manihot esculenta Crantz) leaves. Journal of Food Processing and Preservation, 32(3), 486–502.

2. Agbor-Egbe, T., & Lape Mbome, I. (2006). The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods. Journal of Food Composition and Analysis, 19(4), 354–363. https://doi.org/10.1016/j.jfca.2005.02.004 .

3. Alabi, O. J., Mulenga, R. M., & Legg, J. P. (2015). Cassava Mosaic. In G. Fermin & P. Tennant (Eds.), Virus diseases of tropical and subtropical crops (pp. 42–55). Wallingford: CABI, Wallingford, UK.

4. Allem, A. (2002). The origins and taxonomy of cassava. In R. J. Hillocks, J. M. Thresh, & A. Bellotti (Eds.), Cassava : Biology, production, and utilization (pp. 1–17). Wallingford: CAB International Wallingford, UK.

5. Allem, A. C. (1999). The closest wild relatives of cassava (Manihot Esculenta Crantz). Euphytica, 107, 123–133.

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