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Difference in Biochemical Compound and Cyanogen Content among Six Improved Cassava Root Adopted in Burkina Faso, Nutritional and Technological Perspectives
by Guira Flibert, Savadogo Aly, Sawadogo-Lingani Hagrétou, Somé Koussao and Traoré Yves
Journal of Food Security. 2019, 7(4), 122-128. DOI: 10.12691/jfs-7-4-4
Pub. Date: August 20, 2019Views: 14508Downloads: 14925
cassava improved varieties biochemical cyanogenic difference
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