Owuamanam, C.; Iwouno, J.; Ihediohanma, N.; Barber, L. Cyanide Reduction, Functional and Sensory Quality of Gari As Affected by PH, Temperature and Fermentation Time. Pak. J. Nutr. 2010, 9 (10), 980–986. https://doi.org/10.3923/pjn.2010.980.986.