TADESSE, Tefera. Effect of Cassava-Derived Microorganisms on Cyanide Detoxification and the Sensory Properties of Fermented Cassava Products. Journal of Food Innovation, Nutrition, and Environmental Sciences, [S. l.], v. 3, n. 1 (Ongoing), p. 01–15, 2026. DOI: 10.70851/jfines.2026.3(1).01.015. Disponível em: https://jfines.org/index.php/jfines/article/view/105. Acesso em: 8 apr. 2026.