Reduction of cyanide concentration in cassava by lactic acid bacteria fermentation: A meta-analysis
Cassava is a major staple food for humans in many countries, particularly in tropical regions. However, it also contains a toxic compound, cyanide. Various treatments are required to alleviate these toxins before they can be safely consumed by humans. This study aimed to investigate the effect of ca...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03004.pdf |
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