Simple method to reduce the cyanogen content of gari made from cassava
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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
| Collections | ANU 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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| File | Description | Size | Format | Image |
|---|---|---|---|---|
| 01_Bradbury_Simple_method_to_reduce_the_2010.pdf | 235.86 kB | Adobe PDF |  |
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