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International Journal of Food Sciences and Nutrition Volume 43, 1993 - Issue 4
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Original Article

Effects of fermentation and storage upon levels of intermediate cyanide (cyanohydrins) in cassava flour

Y. C. Muzanila Sokoine University of Agriculture, Department of Food Science and Technology, PO Box 3006, Chuo Kikuu, Morogoro, Tanzania
Pages 199-203 | Published online: 06 Jul 2009

Citations (3)

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Read on this site (1)

R. Zvauya & M. I. Muzondo. (1995) Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation. International Journal of Food Sciences and Nutrition 46:1, pages 13-16.
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Articles from other publishers (2)

Y.C Muzanila, J.G Brennan & R.D King. (2000) Residual cyanogens, chemical composition and aflatoxins in cassava flour from Tanzanian villages. Food Chemistry 70:1, pages 45-49.
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V.M. Kimaryo, G.A. Massawe, N.A. Olasupo & W.H. Holzapfel. (2000) The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product. International Journal of Food Microbiology 56:2-3, pages 179-190.
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