Article · Revue · 1978

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

A. O. Ketiku, I.O. Akinyele, Oluremi Olufunke Keshinro, O.O. Akinnawo

Food Chemistry

• Accès fermé

Aller chez l’éditeur10.1016/0308-8146(78)90022-5