Cassava cyanogens and free amino acids in raw and cooked leaves-Reference-Cited by-同舟云学术

Cassava cyanogens and free amino acids in raw and cooked leaves

Published:2003-08 Issue:8 Volume:41 Page:1193-1197
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Ngudi D.Diasolua,Kuo Y.-H,Lambein F

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference23 articles.

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2. Banea-Mayambu, J.P., 1997. Dietary exposure to cyanogens from cassava: a challenge for prevention in Zaire. Acta Universitatis Upsaliensis. Comprehensive summaries of Uppsala dissertations from Faculty of Medicine 689, Uppsala, Sweden.

3. Processing of cassava leaves for human consumption;Bokanga;Acta Horticulturae,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 and Agriculture,1999

5. Collection de recettes zaı̈roises,1988

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