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Cyanide and its reduction in cassava during processing



Cyanide and its reduction in cassava during processing



Proceedings of a workshop: Enhancing the contribution of cassava to food security in SADCC, Mzuzu, Malawi, 28th November to 2nd December 1988: 159-188



The efficiency of boiling, grating, fermentation and drying on reduction of cyanide content of cassava is discussed.

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Accession: 001790867

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