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5. Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm

Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：zhang11289

【摘 要】

：

Stems of sweet taro (Colocasia esculenta) grown in Thua Thien HuếProvince in Vietnam and were used as an ingredient to prepare two local dishes, Cơm

【作 者】

：

Du Thanh Hang Than Thi Thanh T 

【机 构】

：

FacultyofAnimalHusbandryandVeterinaryMedicine,UniversityofAgricultureandForestry,Vietnam,FacultyofHo

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2017年6期

【关键词】

：

Washing Slicing WILTING Boiling TARO PETIOLES Total Soluble Insoluble OXALATES W 

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论文部分内容阅读

Stems of sweet taro (Colocasia esculenta) grown in Thua Thien HuếProvince in Vietnam and were used as an ingredient to prepare two local dishes, Cơm Hến and Canh Chua Bạc Hà. This study investigated the effect o

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