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Figure 1.
Percentage decrease of cyanide in ‘garl’ and ‘fufu’ samples due to inoculation
From
Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria
Etsuyankpa M. B., Gimba C. E., Agbaji E. B., Omoniyi K. I., M.M. Ndamitso, Mathew J. T.
American Journal of Food Science and Technology
.
2015
, 3(3), 89-96 doi:10.12691/ajfst-3-3-6
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