Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from Taro Stems

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"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

has been cited by the following article(s):

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[1]	Diversification of Beneng Taro (Birak) Processing to Support Food Security Policy in Central Lombok Regency Society, 2025 DOI:10.33019/society.v13i1.769

[2]	Food Oxalates: Occurrence in the Food System and Advances in Technologies for Reduction, Detection, and Quantification Comprehensive Reviews in Food Science and Food Safety, 2025 DOI:10.1111/1541-4337.70212

[3]	Evaluation of Boloso-1 Taro (Colocasia Esculenta L.) Based Food Products and Processing Methods in Major Growing Areas of South Ethiopia SSRN Electronic Journal , 2022 DOI:10.2139/ssrn.4115184

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