Simple wetting method to reduce cyanogen content of cassava flour
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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2. Cyanide in garri. 1. Distribution of total, bound and free hydrocyanic acid in commercial garri, and the effect of fermentation time on residual cyanide content;Aletor;International Journal of Food Science And Nutrition,1993
3. Improved methods of analysis for cyanide in cassava and screening for low cyanide varieties in the Pacific;Bradbury,1994
4. Determination of all forms of cyanogens in cassava roots and cassava products using picrate paper kits;Bradbury;Journal of the Science of Food Agriculture,1999
5. Cyanogenic potential of cassava flour: field trial in Mozambique of a simple kit;Cardoso;International Journal Food Science and Nutrition,1998
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