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Simple wetting method to reduce cyanogen content of cassava flour

Bradbury, James


Ten samples of cassava flour from Mozambique, Indonesia and Australia and one sample of gari from Mozambique were thoroughly mixed with water in the ratio 1:1.25. All the water was absorbed by the flour and the mixture was left in an open beaker at 30 °C

CollectionsANU Research Publications
Date published: 2006
Type: Journal article
Source: Journal of Food Composition and Analysis
DOI: 10.1016/j.jfca.2005.04.012


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