Autor:
Dixon, A.
Asiedu, Robert
Bokanga, M.
The starchy staples of cassava (tuberous roots) provides more than half the calories consumed by more than 200 million people in sub-Saharan Africa, and the leaves are often used as a vegetable providing protein, vitamins and minerals. The cyanogenic potential of cassava has often been cited as a...
Enlace original:
https://cgspace.cgiar.org/handle/10568/100934
Dixon, A.
,
Asiedu, Robert
,
Bokanga, M.
,
[Breeding of cassava for low cyanogenic potential: problems, progress and prospects]
,
Breeding of cassava for low cyanogenic potential: problems, progress and prospects
