MURGUEITIO-ADUM , N. D. .; FERNÁNDEZ-ANDRADE , A. .; ROSERO-DELGADO , E. A. . Effect of traditional processing of cassava starch production on the concentration of hydrocyanic compounds. Sapienza: International Journal of Interdisciplinary Studies, São Paulo, Brasil, v. 3, n. 7, p. 102–110, 2022. DOI: 10.51798/sijis.v3i7.518. Disponível em: https://journals.sapienzaeditorial.com/index.php/SIJIS/article/view/518. Acesso em: 6 nov. 2024.