Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from Taro Stems

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from Taro Stems"
written by Du Thanh Hang, Than Thi Thanh Tra, Le Minh Tuan, Geoffrey Peter Savage,
published by Food and Nutrition Sciences, Vol.8 No.6, 2017

has been cited by the following article(s):

No relevant information.

Follow SCIRP

[1]	Evaluation of Boloso-1 Taro (Colocasia Esculenta L.) Based Food Products and Processing Methods in Major Growing Areas of South Ethiopia SSRN Electronic Journal , 2022 DOI:10.2139/ssrn.4115184