"Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from Taro Stems"
written by Du Thanh Hang, Than Thi Thanh Tra, Le Minh Tuan, Geoffrey Peter Savage,
published by Food and Nutrition Sciences, Vol.8 No.6, 2017
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