The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods

Author:

Agbor-Egbe T.,Lape Mbome I.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Glossaire élémentaire de la transformation du manoic/Basic glossary on cassava processing;Agbor Egbe,1995

2. Cassava retting: Optimisation of village fermentation by an experimental research methodology;Ampe;Journal of the Science of Food and Agriculture,1994

3. The role and origin of pectin degrading enzymes during cassava retting;Ampe,1995

4. Short cuts in cassava processing and risks of dietary cyanide exposure in Zaire;Banea;Food and Nutrition Bulletin,1992

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