Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’

✍ Scribed by A.O. Ketiku; I.O. Akinyele; O.O. Keshinro; O.O. Akinnawo

• Publisher: Elsevier Science
• Year: 1978
• Tongue: English
• Weight: 390 KB
• Volume: 3
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(78)90022-5