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.

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