Gante, J. C., & Timbol, M. R. G. (2012). Effect of cooking on the total oxalate content of Taro (colocasia esculenta L Schott) leaves. College of Home Economics, University of the Philippines Diliman.
Chicago Style (17th ed.) CitationGante, Junavie Caladon, and May Roxanne G. Timbol. Effect of Cooking on the Total Oxalate Content of Taro (colocasia Esculenta L Schott) Leaves. Quezon City: College of Home Economics, University of the Philippines Diliman, 2012.
MLA (9th ed.) CitationGante, Junavie Caladon, and May Roxanne G. Timbol. Effect of Cooking on the Total Oxalate Content of Taro (colocasia Esculenta L Schott) Leaves. College of Home Economics, University of the Philippines Diliman, 2012.
Warning: These citations may not always be 100% accurate.