EFFECTS OF pH AND PROCESSING ON THE CYANOGEN POTENTIALS OF IRISH POTATO (Solanum tuberosum) USING CYANOMETHAEMOGLOBIN COMPLEX.  

2018-07-18
This study was aimed at determining the cyanogen potentials of raw, cooked, parboiled, roasted and baked Irish potatoes (Solanum tuberosum). Effect of pH on the cyanogen potentials of the processed ...