Cassava toxicity, detoxification and its food applications: a review-Reference-Cited by-同舟云学术

Cassava toxicity, detoxification and its food applications: a review

Published:2019-01-16 Issue:1 Volume:40 Page:1-16
ISSN:1556-9543
Container-title:Toxin Reviews
language:en
Short-container-title:Toxin Reviews

Author:

Panghal Anil¹^ORCID,Munezero Claudia¹,Sharma Paras²,Chhikara Navnidhi¹^ORCID

Affiliation:

1. Department of Food Technology & Nutrition, Lovely Professional University, Phagwara, India

2. National Institute of Nutrition, Hyderabad, India

Publisher

Informa UK Limited

Subject

Toxicology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15569543.2018.1560334

Reference98 articles.

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2. Akonor, P.T., Dziedzoave, N.T., and Ofori, H., 2015. Degradation of cyanogenic glycosides during the processing of high quality cassava flour (HQCF). Annals food science and technology, 16 (2), 471–478.

3. Traditional Cassava Foods in Burundi—A Review

4. Alves, A.A.C., 2002. Cassava botany and physiology. In: R.J. Hillocks, J.M. Thresh, and A.C. Bellotti, eds. Cassava: Biology, production and utilization. New York, NY: CABI Publishing, 67–89.

5. Lactic acid fermentation of cassava dough into agbelima

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