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Breeding of cassava for low cyanogenic potential: problems, progress and prospects por Dixon, A., Asiedu, Robert, Bokanga, M.

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Cassava based foods: how safe are they? por Bokanga, M., Otoo, E.

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The cyanogenic potential of cassava por Bokanga, M.

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Processing of cassava leaves for human consumption por Bokanga, M.

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Importance of cassava processing for production in subSaharan Africa por Nweke, F.I., Bokanga, M.

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Biotechnology and cassava processing in Africa por Bokanga, M.

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Contraints in food and nutrition research por Bokanga, M.

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Traditional African methods for cassava processing and utilization and research needs por Eggleston, G., Bokanga, M., Jeon, Y.W.

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Mechanisms of the elimination of cyanogens from cassava during traditional processing por Bokanga, M.

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Cassava fermentation and the industrialization of cassava food production por Bokanga, M.

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Current status of cassava processing technology in semiarid areas of Central and West Africa. In The small processor and development of local food industries for market economy por Tshiunza, M., Okechukwu, R.U., Bokanga, M., Dixon, Alfred G.O.

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Sensory texture profiling and development of standard rating scales for pounded yam por Otegbayo, B., Aina, J., Sakyi-Dawson, E., Bokanga, M., Asiedu, Robert

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Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality por Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

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Genotypic and tissue differences in biosynthetic activity for linamarin production in cassava por Chukwumah, Y., Ng, S.Y.C., Bokanga, M.

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Fried yam chips: from a traditional favorite to a modern food product por Bokanga, M., Abass, A., Olorunda, A.O., Asiedu, R.

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Pasting characteristics as indicators of food textural quality in pounded yam por Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

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Food quality attributes of Pona yam por Otegbayo, B., Achidi, A., Asiedu, Robert, Bokanga, M.

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Genetic diversity of organoleptic properties in water yam (Dioscorea alata L.) por Egesi, Chiedozie N., Asiedu, Robert, Egunjobi, J.K., Bokanga, M.

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Loss of residual cyanogens in a cassava food during storage por Onabolu, A., Oluwole, O., Bokanga, M.

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Processing factors affecting the level of residual cyanohydrins in gari por Onabolu, A., Oluwole, O., Rosling, H., Bokanga, M.

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