The effect of fermentation on the cyanide and protein contents of cassava (manihot esculenta Crants) roots.
The effect of different fermentation conditions on the cyanide and protein contents of grated cassava roots was observed. The decrease in the level of cyanide after 2, 4, 6, and 8 days of fermentation was significantly different compared to that of the initial level at day 0. A significant differenc...
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| Format: | Thesis |
| Language: | English |
| Published: |
2019.
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