Hydrocyanic acid levels in fermented cassava-Reference-Cited by-同舟云学术

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Hydrocyanic acid levels in fermented cassava

Published:2007-06-28 Issue:2 Volume:19 Page:197-202
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

TINAY A. H. EL,BURENG P. L.,YAS E. A. E.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb00341.x/fullpdf

Reference9 articles.

1. Fermentation of cassava;Akinrele;Journal of the Science of Food and Agriculture,1964

2. Enzymatic assay for determinating the cyanide content of cassave and cassava products;Cooke;Journal of the Science of Food and Agriculture,1978

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide;Progress in Food Preservation;2012-01-16

2. Cassava detoxication during tapé fermentation with traditional inoculum;International Journal of Food Science & Technology;2007-06-28

3. Cyanogenic compounds in cassava and exposure to cyanide;Resource Management;2003-08-29

4. Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology;Journal of the Science of Food and Agriculture;1994-07

5. Quality of cassava foods in Sierra Leone;Journal of the Science of Food and Agriculture;1994-04

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