Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference23 articles.
1. Lactic acid fermentation of cassava into agbelima;Amoa-Awua;Int. J. Food Microbiol.,1996
2. The contribution of moulds and yeasts to cassava dough ‘agbelima’ fermentation;Amoa-Awua;J. Appl. Microbiol.,1996
3. Biosynthesis of cyanogenic glucosides linamarin and lotaustralin;Butler;J. Biol. Chem.,1964
4. Cyanogenic glucosides;Conn;J. Agric. Food Chem.,1969
5. An enzymatic assay for the total cyanide content of cassava. (Manihot esculenta Cranz);Cooke;J. Sci. Food Agric.,1978
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