Food and Nutrition Sciences

Vol.5 No.17(2014), Paper ID 49506, 7 pages

DOI:10.4236/fns.2014.517174

 

Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts

 

Sophie Faudon, Geoffrey Savage

 

Food Industry, Montpellier SupAgro, Montpellier, France
Food Group, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand

 

Copyright © 2014 Sophie Faudon, Geoffrey Savage et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Faudon, S. and Savage, G. (2014) Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts. Food and Nutrition Sciences, 5, 1621-1627. doi: 10.4236/fns.2014.517174.

Copyright © 2022 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.