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Defibrenation and time course fermentation impact on the cyanide content of industrially and locally processed Gari food in Cross River State of Nigeria
S P Malu, A B Utu-Baku, E E Esu, G O Obochi, G A Bassey, P A Adie
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GJPAS Vol. 13 (4) 2007: pp. 527-531
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Global Journal of Pure and Applied Sciences. ISSN: 1118-0579