TY  - CHAP
AU  - Daniel Schwantes
AU  - Affonso Celso Gonçalves Jr.
AU  - Marcelo Angelo
Campagnolo
AU  - César Ricardo Teixeira Tarley
AU  - Douglas Cardoso
Dragunski
AU  - Jéssica Manfrin
AU  - Andréia Da Paz Schiller
ED  - Viduranga Waisundara
Y1  - 2017-12-20
PY  - 2017
T1  - Use of Co-Products from the Processing of Cassava for the Development of Adsorbent Materials Aiming Metal Removal
N2  - Cassava is a staple food for many nations owing to its resilience for growth under various climatic conditions. It is a good source of carbohydrates and is the third largest source of food carbohydrates in the tropics, after rice and maize. This book focuses on the morphological traits and nutritive properties of cassava and its production processes, postharvest techniques and diseases that affect the growth of the crop. Given its extensive usage and market value, it is one of the agricultural produces for which many biotechnological interventions have been applied for ascertaining food security. It is hoped that readers will gain knowledge on cassava as well as use some of the techniques mentioned herein for improvement of the production of the crop.
BT  - Cassava
SP  - Ch. 15
UR  - https://doi.org/10.5772/intechopen.71048
DO  - 10.5772/intechopen.71048
SN  - 978-953-51-3741-2
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-26
ER  -