EFFECT of UNIT OPERATIONS of PRODUCTION ON the CYANIDE CONTENT and ACCEPTABILITY of GARI-Reference-Cited by-同舟云学术

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EFFECT of UNIT OPERATIONS of PRODUCTION ON the CYANIDE CONTENT and ACCEPTABILITY of GARI

Published:1993-10 Issue:5 Volume:17 Page:337-350
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

AKINGBALA J.O.,OGUNTIMEIN G.B.,BOLADE M.K.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1993.tb00736.x/fullpdf

Reference25 articles.

1. Fermentation of cassava

2. M. K. BOLADE, 1990 . Effects of unit operations on the cyanide level of gari (a cassava product) , M. Sc. thesis, Dept. of Food Technology, University of Ibadan, Nigeria.

3. ASSOCIATION OF HIGH CYANIDE AND LOW SULPHUR INTAKE IN CASSAVA-INDUCED SPASTIC PARAPARESIS

Cited by 1 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. Effects of Storage Period and Moisture Content on Vacuum-Sealed Cassava Mash;Nigerian Journal of Pure and Applied Sciences;2022-05-02

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