Click here for immediate access to the latest key research articles

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: International Journal of Food Sciences and Nutrition, Volume 57, Issue 5 & 6 August 2006 , pages 376 - 381

Subjects: Food Chemistry: Nutrition; Bioscience: Nutrition;

Formats available: HTML (English) : PDF (English)

Article Requests: Order Reprints : Request Permissions

• Sign In
• Online Sample

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

This service is temporarily unavailable.

Please copy the URL in your address bar and email it direct to your colleague or librarian to recommend this resource.