| dc.contributor.author | Bokanga, M. |
| dc.date.accessioned | 2019-12-04T11:36:20Z |
| dc.date.available | 2019-12-04T11:36:20Z |
| dc.date.issued | 1992 |
| dc.identifier.citation | Bokanga, 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). |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/6205 |
| dc.language.iso | en |
| dc.subject | Manihot Esculenta |
| dc.subject | Food Production |
| dc.subject | Cyanogenic Glycosides |
| dc.subject | Hydrogen Cyanide |
| dc.subject | Fermentation |
| dc.subject | Cassava |
| dc.title | Mechanisms of the elimination of cyanogens from cassava during traditional processing |
| dc.type | Conference Paper |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.authorship.types | CGIAR single centre |
| cg.iitasubject | Cassava |
| cg.iitasubject | Plant Production |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 107487 |
