Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’-Reference-Cited by-同舟云学术

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Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’

Published:1978-07 Issue:3 Volume:3 Page:221-228
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ketiku A.O.,Akinyele I.O.,Keshinro O.O.,Akinnawo O.O.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. The manufacture of gari from cassava in Nigeria;Akerele,1962

2. AOAC official methods of analysis;Association of Official Analytical Chemists (AOAC),1970

3. The toxicity of cassava roots;Bolhuis;Neth. J. Agric. Sci.,1954

4. Etude du caractere cyanogenetique du manioc;Bruijn,1971

5. Physiological and genetic aspects of cyanogenesis in cassava and other plants;Butler;Int. Develop. Res. Centre Monogr. IDRC-OIOe,1973

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3. Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips;International Journal of Food Engineering;2010-12-07

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