Comparative Effects Of Processing On The Cyanide Content Of Manihot Esculenta , Glycine Max And Zea Mays

No abstract is available for this paper.

• Publication year

  2013

• Venue

  International journal of food science

• Publication date

  2013-01-31

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.19070/2326-3350-130004
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation.

  2011cited by this paper
• Improvement of field efficiency measurement system based on GPS for precision agriculture applications

  2010cited by this paper
• p50(cdc37) is a nonexclusive Hsp90 cohort which participates intimately in Hsp90-mediated folding of immature kinase molecules.

  2000cited by this paper
• Cyanide detoxification in cassava for food and feed uses.

  1995cited by this paper
• Role of cassava in the etiology of endemic goitre and cretinism

  1980cited by this paper
• Cassava toxicity: the role of linamarin

  1980cited by this paper
• Diet and cancer

  1979cited by this paper
• A possible effect of cyanogenic glucoside in sorghum on animal requirements for sulphur

  1975cited by this paper
• Letter: Hydrocyanic acid poisoning of cattle associated with sudax grass.

  1974cited by this paper

• Contribution of cassava and cassava-based products to food and nutrition security in Migori County, Kenya

  2021cites this paper
• Leaching gold with cassava: An option to eliminate mercury use in artisanal gold mining

  2021cites this paper
• Evaluation of Microbial and Nutritional Qualities of Aniga and Epiti Moin: Prestige Foods of South Eastern Nigeria

  2015cites this paper
• Comparative Effects of Processing on the Cyanide Content of Manihot Esculenta, Glycine Max and

  2013cites this paper