Food and Nutrition Sciences
Vol.8 No.6(2017), Paper ID 77161, 9
pages
DOI:10.4236/fns.2017.86044
Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from Taro Stems
Du Thanh Hang, Than Thi Thanh Tra, Le Minh Tuan, Geoffrey Peter Savage
Faculty of Animal Husbandry and Veterinary Medicine, Huế University of Agriculture and Forestry, Huế, Vietnam
Faculty of Animal Husbandry and Veterinary Medicine, Huế University of Agriculture and Forestry, Huế, Vietnam
Faculty of Hospitality & Tourism, Huế University, Huế, Vietnam
Food Group, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univer-sity, Canterbury, New Zealand
Copyright © 2017 Du Thanh Hang, Than Thi Thanh Tra, Le Minh Tuan, Geoffrey Peter 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
Hang, D.T., Tra, T.T.T., Tuan, L.M. and Savage, G.P. (2017) Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from Taro Stems.
Food and Nutrition Sciences,
8, 624-632. doi:
10.4236/fns.2017.86044.