Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. Frontiers of Agriculture and Food Technology, [S. l.], v. 10, n. 1, p. 161–168, 2020. Disponível em: https://kevinpage.org/index.php/FAFT/article/view/1010. Acesso em: 28 oct. 2026.