Author:
Bradbury J. Howard,Denton Ian C.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference11 articles.
1. Simple wetting method to reduce cyanogen content of cassava flour;Bradbury;Journal of Food Composition and Analysis,2006
2. Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of gari from cassava;Bradbury;Food Chemistry,2009
3. Bradbury, J. H., & Holloway, W. D. (1988). Chemistry of tropical root crops: Significance for nutrition and agriculture in the Pacific. Monograph no. 6 (p. 79). Canberra: Australian Centre for International Agricultural Research.
4. Processing of cassava roots to remove cyanogens;Cardoso;Journal of Food Composition and Analysis,2005
5. Reduction of cyanide content of cassava flour in Mozambique by the wetting method;Cumbana;Food Chemistry,2007
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