1.
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. doi:10.3923/pjn.2010.980.986