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. [Internet]. 2010 Sep. 15 [cited 2025 Jul. 27];9(10):980–986. Available from: https://pjnonline.org/pjn/article/view/1305