OBOH, G.; ELUSIYAN, C. Changes in the nutrient and anti-nutrient content of micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers. African Journal of Biotechnology, [S. l.], v. 6, n. 18, 2010. DOI: 10.5897/ajb2007.000-2336. Disponível em: https://www.ajol.info/index.php/ajb/article/view/57991. Acesso em: 12 oct. 2026.