The effect of soaking and cooking on the oxalate content of taro leaves

Authors: G. P. Savage ^a; M. Dubois ^b

Affiliations:	^a Food Group, ALSD, Lincoln University, Canterbury, New Zealand
	^b Ple Universitaire Pierre Jakez Hlias, Crac'h Gwen, Quimper, France

DOI: 10.1080/09637480600855239

Publication Frequency: 8 issues per year

Published in: journal

Subjects: Food Chemistry: Nutrition; Bioscience: Nutrition;

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DOI	http://dx.doi.org/10.1080/09637480600855239

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