Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’
- 31 July 1978
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 3 (3) , 221-228
- https://doi.org/10.1016/0308-8146(78)90022-5
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Cassava as Food in NigeriaPublished by S. Karger AG ,2015
- The isolation, properties, and enzymic breakdown of linamarin from cassavaJournal of the Science of Food and Agriculture, 1966
- The cyanogenic glucoside content of cassava and cassava productsJournal of the Science of Food and Agriculture, 1965
- Determination of Starch and Amylose in VegetablesAnalytical Chemistry, 1950