Emoyan et al., 2012 - Google Patents
Determination of Residual Hydrocyanic Acid (HCN) in White and Yellow Garri Flour Processed from Cassava (Manihot Esculata Crantz)Emoyan et al., 2012
View PDF- Document ID
- 4221738432268919720
- Author
- Emoyan O
- Agbaire P
- Peretieo-Clarke B
- Publication year
- Publication venue
- Research Journal of Chemical Sciences ___________________________________________________________ ISSN
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Snippet
Twenty samples of white and yellow garri flour produced from cassava (Manihot esculenta Crantz) that were processed for 0, 24, 48, 72 and 96 hours using the combination methods of grating, dewatering, fermentation and frying were analysed for residual hydrocyanic acid …
- LELOWRISYMNNSU-UHFFFAOYSA-N Hydrogen cyanide 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N#C 0 title abstract description 64
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