Open AccessDefibrenation and time course fermentation impact on the cyanide content of industrially and locally processed Gari food in Cross River State of Nigeria
Author(s) -
Samuel Peter Malu,
Ashang B. Utu-Baku,
E E Esu,
G.O. Obochi,
Glory Akpan Bassey,
P A Adie
Publication year - 2008
Publication title -
global journal of pure and applied sciences.
Language(s) - English
Resource type - Journals
ISSN - 1118-0579
DOI - 10.4314/gjpas.v13i4.16752
Subject(s) - cyanide , fermentation , food science , food processing , food preparation , state (computer science) , business , environmental science , microbiology and biotechnology , pulp and paper industry , chemistry , mathematics , engineering , biology , organic chemistry , algorithm