Optimization of the boiling process for hydrocyanic acid reduction (HCN) in cassava (Manihot esculenta Crantz)
This study was conducted to optimize the boiling process to reduce the hydrocyanic acid content (HCN)in cassava (Lakan variety) to acceptable levels. Cassava samples were boiled using 13 combinations of boiling time and water-to-cassava ratio with a rotatable, central composite design. Raw and proce...
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Formáid: | Tráchtas |
| Teanga: | English |
| Ábhair: |