Murgueitio-Adum , N. D. ., Fernández-Andrade , A. ., & Rosero-Delgado , E. A. . (2022). Effect of traditional processing of cassava starch production on the concentration of hydrocyanic compounds. Sapienza: International Journal of Interdisciplinary Studies, 3(7), 102–110. https://doi.org/10.51798/sijis.v3i7.518