Oven drying and hot water cooking processes decrease HCN contents of cassava leaves-Reference-Cited by-同舟云学术

Oven drying and hot water cooking processes decrease HCN contents of cassava leaves

Published:2019-05 Issue: Volume:119 Page:517-523
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Modesto Junior Elivaldo Nunes,Chisté Renan Campos,Pena Rosinelson da Silva^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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5. Brasil. Ministério da Saúde. RDC n. 269 de 22 de setembro de 2005. Regulamento técnico sobre ingestão diária recomendada (IDR) de proteína, vitaminas e minerais, 2005, http://portal.anvisa.gov.br/documents/33916/394219/RDC_269_2005.pdf/2e95553c-a482-45c3-bdd1-f96162d607b3/. Accessed 10 February 2018.

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