ODOEMELAM, S.A. Studies on Residual Hydrocyanic Acid (HCN) in Garri Flour Made from Cassava (Manihot Spp.). Pakistan Journal of Nutrition, [S. l.], v. 4, n. 6, p. 376–378, 2005. DOI: 10.3923/pjn.2005.376.378. Disponível em: https://pjnonline.org/pjn/article/view/278. Acesso em: 1 jul. 2025.