Effect of cooking on the total oxalate content on taro (Colacasia esculenta L. Schott)
ABSTRACT The oxalates present in taro are said to be of some concern because of the several health risk factors it poses. The objective of the study was to determine and evaluate the effect of various cooking methods on the oxalate content of locally cultivated Colocasia esculenta L. Schott cormels....
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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