Simple method to reduce the cyanogen content of gari made from cassava

Title
Simple method to reduce the cyanogen content of gari made from cassava
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 3, Pages 840-845
Publisher
Elsevier BV
Online
2010-05-08
DOI
10.1016/j.foodchem.2010.05.020

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