LAMBRI, M.; FUMI, M. D. Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. Italian Journal of Agronomy, [S. l.], v. 9, n. 2, p. 79–83, 2014. DOI: 10.4081/ija.2014.573. Disponível em: https://www.agronomy.it/agro/article/view/ija.2014.573. Acesso em: 25 nov. 2024.