Odoemelam, S.A. “Studies on Residual Hydrocyanic Acid (HCN) in Garri Flour Made from Cassava (Manihot Spp.)”. Pakistan Journal of Nutrition 4, no. 6 (October 15, 2005): 376–378. Accessed July 1, 2025. https://pjnonline.org/pjn/article/view/278.