Improved processing methods to reduce the total cyanide content of cassava roots from Burundi

Milena Lambri; Maria Daria Fumi; Arianna Roda; Dante Marco De Faveri

doi:10.5897/AJB2012.2989

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12488

Full Length Research Paper

Improved processing methods to reduce the total cyanide content of cassava roots from Burundi

Milena Lambri *, Maria Daria Fumi , Arianna Roda and Dante Marco De Faveri

Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29100 Piacenza, Italy.
Email: [email protected]

Article Number - D712D7823382
Vol.12(19), pp. 2685-2691 , May 2013
https://doi.org/10.5897/AJB2012.2989

Accepted: 26 April 2013
Published: 08 May 2013

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Biotechnology

Improved processing methods to reduce the total cyanide content of cassava roots from Burundi

Milena Lambri *, Maria Daria Fumi , Arianna Roda and Dante Marco De Faveri

African Journal of
Biotechnology