Cooking time and steeping time effects on the cyanide content and sensory quality of cassava slices

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 8, Issue 3, 2009, Pages 189-194

  Agatemor, Christian ^a  

^a UNIVERSITY OF BENIN   (Nigeria)

Author keywords

Cassava; Colour; Cooking time; Cyanide; Flavour; Slices; Steeping time

Indexed keywords

MANIHOT ESCULENTA;

EID: 77953349954     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

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