Article citationsMore>>
Akhtar, M.S., Israr, B., Bhatty, N. and Ali, A. (2011) Effect of Cooking on Soluble and Insoluble Oxalate Content in Selected Pakistan Vegetables and Beans. International Journal of Food Properties, 14, 241-249.
https://doi.org/10.1080/10942910903326056
has been cited by the following article:
Related Articles:
-
Damian Reyes-Jáquez, Favio Casillas, Nancy Flores, Isaac Andrade-González, Aquiles Solís-Soto, Hiram Medrano-Roldán, Francisco Carrete, Efren Delgado
-
A. Mandal, M. Madourie, R. Maharagh, M. Voutchkov
-
Irene R. Oyim, Joseph O. Anyango, Mary N. Omwamba
-
Neelam S. Shinde, Sujata S. Khot, Bhimrao P. Ladgaonkar, Bharat B. Kale, Sanjay Apte, Prasad M. Tamhankar, Shrikant C. Watawe
-
Vallath Govindan Sreevalsa, Sankaran Jayalekshmi