Pengaruh cara pemasakan terhadap kandungan asam sianida dan zat gizi daun ubi kayu
Subtitle: laporan penelitian
By: oleh I D.G. Mayun Permana ... [et al.].
Contributors: Permana, I D. G. Mayun.
Publisher: Universitas Udayana
Published: 1996
Place of publication: Denpasar
Language: ind
Number of pages: 21
Description: Effect of cooking in reducing cyanide acid and nutrients contents of cassava leaves; research report.
Notes: In Indonesian, with summary in English.
Includes bibliographical references (leaf [22]).