"
Influence of Traditional Methods of Preparing Cassava Flour on the Content of Hydrogen Cyanide, Proteins and Aflatoxins in Burundi: Cases in Inyange, Ikivunde and Akambaranga in the Province of Makamba"
written by Jonathan Niyukuri, Séverin Sindayikengera, Josiane Manirakiza, Vestine Ntakarutimana, Libérata Nizigiyimana, Mélance Ntunzwenimana,
published by
Food and Nutrition Sciences,
Vol.17 No.2, 2026
has been cited by the following article(s):