The effects of processing techniques in reducing cyanogen...

The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods

T. Agbor-Egbe, I. Lape Mbome
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Volume:
19
Year:
2006
Language:
english
Pages:
10
DOI:
10.1016/j.jfca.2005.02.004
File:
PDF, 384 KB
english, 2006
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