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

Abstract



No Abstract.

GJPAS Vol. 13 (4) 2007: pp. 527-531
Published
2008-01-14
Section
Articles

Journal Identifiers


eISSN: 1118-0579