"
Cassava Flour: Quantification of Cyanide Content"
written by André Rinaldi Fukushima, Maria Aparecida Nicoletti, Almir Junior Rodrigues, Caroline Pressutti, Jeandro Almeida, Tamires Brandão, Rosilene Kinue Ito, Luis Antônio Bafille Leoni, Helenice De Souza Spinosa,
published by
Food and Nutrition Sciences,
Vol.7 No.7, 2016
has been cited by the following article(s):
[1]
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Technological Innovations for Improving Cassava Production in Sub-Saharan Africa
Frontiers in Genetics,
2021
DOI:10.3389/fgene.2020.623736
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[2]
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Starches for Food Application
2019
DOI:10.1016/B978-0-12-809440-2.00002-2
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[3]
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Sustainable biosurfactant produced by Serratia marcescens UCP 1549 and its suitability for agricultural and marine bioremediation applications
Microbial Cell Factories,
2019
DOI:10.1186/s12934-018-1046-0
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[4]
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Waste bio-refineries for the cassava starch industry: New trends and review of alternatives
Renewable and Sustainable Energy Reviews,
2017
DOI:10.1016/j.rser.2017.02.007
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