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 DOI: 10.4314/gjpas.v13i4.16752 Abstract No Abstract.GJPAS Vol. 13 (4) 2007: pp. 527-531 PDF Published 2008-01-14 Issue Vol. 13 No. 4 (2007) Section Articles © 2018. This work is licensed under the creative commons Attribution 4.0 International license.