Food and Nutrition Sciences

Vol.8 No.3(2017), Paper ID 74826, 8 pages

DOI:10.4236/fns.2017.83022

 

Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process

 

Nardis Ze Nkoudou, Jean Justin Ngang Essia

 

Department of Biochemistry, Faculty of Science, The University of Yaoundé 1, Yaounde, Cameroon
Department of Microbiology, Faculty of Science, The University of Yaoundé 1, Yaounde, Cameroon

 

Copyright © 2017 Nardis Ze Nkoudou, Jean Justin Ngang Essia et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Nkoudou, N. and Ngang Essia, J. (2017) Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process. Food and Nutrition Sciences, 8, 326-333. doi: 10.4236/fns.2017.83022.
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