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Simple method to reduce the cyanogen content of gari made from cassava

Bradbury, James; Denton, Ian

Description

The lactic acid content of gari, was determined by pH titration to be about 10. g lactic acid/kg gari. As the size of the gari particles increased from 400 to >1000μm their total cyanide content increased from 5 to 21. ppm. The acetone cyanohydrin conten

CollectionsANU Research Publications
Date published: 2010
Type: Journal article
URI: http://hdl.handle.net/1885/62029
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2010.05.020

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