Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes
- Author
- CHARLES, Albert Linton1 ; SRIROTH, Klanarong2 ; HUANG, Tzou-Chi3
[1] Institute of Tropical Agriculture and International Cooperation (ITAIC), National Pingtung University of Science and Technology, Pingtung 912, Taiwan, Province of China
[2] Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Jatujak, Bangkok 10900, Thailand
[3] Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, Province of China - Source
Food chemistry. 2005, Vol 92, Num 4, pp 615-620, 6 p ; ref : 23 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cassava genotypes Cyanidric acid Mineral composition Mineral Phytic Proximate composition
- Keyword (fr)
- Composition chimique Elément minéral Génotype Hydrogène cyanure Manihot esculenta Manioc Phytique acide Angiospermae Dicotyledones Euphorbiaceae Facteur antinutritionnel Spermatophyta Tubercule
- Keyword (en)
- Chemical composition Inorganic element Genotype Hydrogen cyanides Manihot esculenta Cassava Phytic acid Angiospermae Dicotyledones Euphorbiaceae Antinutrient factor Spermatophyta Tuber
- Keyword (es)
- Composición química Elemento inorgánico Genotipo Hidrogeno cianuro Manihot esculenta Mandioca Fítico ácido Angiospermae Dicotyledones Euphorbiaceae Factor antinutricional Spermatophyta Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16745815
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.08.024 
https://dx.doi.org/10.1016/j.foodchem.2004.08.024
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