[Effect of traditional processing of cassava on mineral element and phytic phosphorus content].
D002118:Calcium / Q000032:analysis; D003296:Cooking; D005285:Fermentation; D005433:Flour / Q000032:analysis; D005511:Food Handling; D005519:Food Preservation; D005525:Food-Processing Industry; D007294:Inositol / Q000032:analysis*; D002365:Manihot / Q000032:analysis*; D008670:Metals / Q000032:analysis*; D010758:Phosphorus / Q000032:analysis*; D011188:Potassium / Q000032:analysis; D012964:Sodium / Q000032:analysis; D013472:Sunlight; D013997:Time Factors
D008670:Metals; D010758:Phosphorus; D007294:Inositol; D012964:Sodium; D011188:Potassium; D002118:Calcium
Influence de la technologie traditionnelle du manioc sur les teneurs en éléments minéraux et en phosphore phytique.