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Volumn 19, Issue 4, 2006, Pages 354-363

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

Author keywords

B ton de manioc; Cyanogens; Fufu; Gari; Processing techniques

Indexed keywords

GARI; MANIHOT ESCULENTA;

EID: 33645775777     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2005.02.004     Document Type: Article
Times cited : (41)

References (29)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.