Mechanisms of the elimination of cyanogens from cassava during traditional processing

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cg.authorship.typesCGIAR single centreen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.subject.iitaCASSAVAen
cg.subject.iitaPLANT PRODUCTIONen
dc.contributor.authorBokanga, M.en
dc.date.accessioned2019-08-21T14:12:49Zen
dc.date.available2019-08-21T14:12:49Zen
dc.identifier.urihttps://hdl.handle.net/10568/103270
dc.titleMechanisms of the elimination of cyanogens from cassava during traditional processingen
dcterms.accessRightsLimited Access
dcterms.bibliographicCitationBokanga, M. (1992). Mechanisms of the elimination of cyanogens from cassava during traditional processing. In Traditional African foods, quality and nutrition. Proceedings of the regional workshop held by the International Foundation for Science. 25-29 Nov. 1991. Stockholm, Sweden: International Foundation for Science, (p.157-162).en
dcterms.extentp. 157-162en
dcterms.issued1992
dcterms.languageen
dcterms.subjectmanihot esculentaen
dcterms.subjectfood productionen
dcterms.subjectcyanogenic glycosidesen
dcterms.subjecthydrogen cyanideen
dcterms.subjectfermentationen
dcterms.subjectcassavaen
dcterms.typeConference Paper

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