Similar Items: Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana
- Cyanogenic compounds in cassava and exposure to cyanide
- Low prevalence of ataxic polyneuropathy in a community with high exposure to cyanide from cassava foods
- Cyanide concentration of fried cassava chips and its effect on chip taste
- An automated enzymatic assay for determining the cyanide content of cassava (Manihot esculenta) and cassava products
- Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
- Probiotic and cyanide degrading potentials of pediococcus pentosaceus and pichia exigua isolated from cassava products effluent
Author: Boakye Peprah, Bright
Author: Parkes, Elizabeth
- Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana
- Mainstreaming biofortification in Africa: A contribution towards reducing malnutrition and hunger
- Validation of SNP markers for diversity analysis, quality control, and trait selection in a biofortified cassava population
- Farmers and consumers perceptions and preferences for Yellow Flesh Cassava (YFC) in the central region of Ghana
- Measuring provitamin A content in crops
- Combining ability and genetic components of yield characteristics, dry matter content, and total carotenoids in provitamin A cassava F1 cross-progeny