Total cyanide levels in bread made from wheat/cassava composite flours
- Other title
- Teneur en cyanure total des pains obtenus à partir de mélanges de farines de blé et de manioc (fr)
- Author
- OGUNSUA, A. O1
[1] Univ. Ife, dep. food sci. tech., Ile-Ife, Nigeria - Source
International journal of food science & technology. 1989, Vol 24, Num 4, pp 361-365 ; ref : 14 ref
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Manioc Panification Utilisation
- Keyword (en)
- Cassava Bread making Use
- Keyword (es)
- Mandioca Panificación Utilización
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7278305
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
10.1111/j.1365-2621.1989.tb00655.x 
https://dx.doi.org/10.1111/j.1365-2621.1989.tb00655.x
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