Asegbeloyin, J.N., and A.E. Onyimonyi. “The Effect of Different Processing Methods on the Residual Cyanide of ’Gari’”. Pakistan Journal of Nutrition 6, no. 2 (February 15, 2007): 163–166. Accessed July 3, 2025. https://pjnonline.org/pjn/article/view/458.