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Cumbana, A., Mirionee, E., Cliff, J. and Bradbury, H. 2007. (2007) Reduction of Cyanide Content of Cassava Flour in Mozambique by the Wetting Method. Food Chemistry, 101, 894-897.
http://dx.doi.org/10.1016/j.foodchem.2006.02.062

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