Effects of cassava processing methods on antinutritional components and health status of children
- 9 January 2002
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 82 (3), 252-257
- https://doi.org/10.1002/jsfa.1048
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- The Role of Hydrocyanic Acid in NutritionPublished by S. Karger AG ,2015
- Genotype × environment influence on cowpea (Vigna unguiculata (L) walp) antinutritional factors: 1 – trypsin inhibitors, tannins, phytic acid and haemagglutininJournal of the Science of Food and Agriculture, 1999
- CYANOGENESIS - A PERSONAL PERSPECTIVEActa Horticulturae, 1994
- KONZO: A NEW HUMAN DISEASE ENTITYActa Horticulturae, 1994
- ELIMINATING CYANOGENS FROM CASSAVA THROUGH PROCESSING: TECHNOLOGY AND TRADITION.Acta Horticulturae, 1994
- POSSIBLE USE OF A BIOTECHNOLOGICAL APPROACH TO OPTIMIZE AND REGULATE THE CONTENT AND DISTRIBUTION OF CYANOGENIC GLUCOSIDES IN CASSAVA TO INCREASE FOOD SAFETY.Acta Horticulturae, 1994
- CASSAVA CYANOGENESIS AND IODINE DEFICIENCY DISORDERSActa Horticulturae, 1994
- METHODS FOR THE DISSEMINATION OF FOOD PROCESSING TECHNOLOGIES: THE SOYBEAN EXAMPLE IN NIGERIAActa Horticulturae, 1994
- MEASURING EFFECTS IN HUMANS OF DIETARY CYANIDE EXPOSURE FROM CASSAVAActa Horticulturae, 1994
- DISTRIBUTION OF CYANOGENIC POTENTIAL IN CASSAVA GERMPLASMActa Horticulturae, 1994