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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 Pocircle Universitaire Pierre Jakez Heacutelias, Creacuteac'h Gwen, Quimper, France
DOI: 10.1080/09637480600855239
Publication Frequency: 8 issues per year
Published in: journal International Journal of Food Sciences and Nutrition, Volume 57, Issue 5 & 6 August 2006 , pages 376 - 381
Formats available: HTML (English) : PDF (English)
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