Effect of processing techniques on the quality and cyanogenic glycoside content of fermented cassava flours. Agriculture, Food, and Natural Resources Journal, [S. l.], v. 3, n. 2, p. 289–295, 2024. DOI: 10.5281/zenodo.14252964. Disponível em: https://journals.unizik.edu.ng/afnrj/article/view/4970. Acesso em: 6 jun. 2025.