Author:
Mendes Hérick Claudino,Kelbert Maikon,Michels Camila,Soares Hugo Moreira
Reference207 articles.
1. Utilization of cassava for food;Falade;Food Rev. Int.,2010
2. Influence of microbiological and chemical quality of traditional starter made from cassava on “attiéké” produced from four cassava varieties;Assanvo;Food Control,2017
3. Cyanogenic foods (cassava, fruit kernels, and cycad seeds);Barceloux;Disease-a-Month.,2009
4. Detoxification of cassava leaves by thermal, sodium bicarbonate, enzymatic, and ultrasonic treatments;Latif;J. Food Sci.,2019
5. Intraspecific variation, knowledge and local management of cassava (Manihot esculenta Crantz) in the semiarid region of Pernambuco, Northeast Brazil;Santos;Environ. Dev. Sustain.,2020