Composition and bioavailability of oxalates in baked taro (Colocasia esculentavar. Schott) leaves eaten with cows milk and cows milk and coconut milk
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01855.x/fullpdf
Reference27 articles.
1. The bioavailability of oxalate from oca (Oxalis Tuberosa);Albihn;Journal of Urology,2001
2. Studies on the urinary excretion of oxalate by normal subjects;Archer;Clinical Science,1957
3. Dry matter, nutrient composition and palatability/acridity of eight exotic cultivars of cocoyams-taro (Colocasia esculenta) in Samoa;Aregheore;Plant Foods for Human Nutrition,2003
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1. Oxalate Content of Taro Leaves Grown in Central Vietnam;Foods;2017-01-01
2. Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus;Foods;2015-05-12
3. Effect of simple processing methods on oxalate content of taro petioles and leaves grown in central Viet Nam;LWT - Food Science and Technology;2013-01
4. Evaluation of boiled taro leaves, Colocasia esculenta (L.) Schott, as a freshwater shrimp, Caridina nilotica Roux protein replacement, in diets of Nile tilapia, Oreochromis niloticus (Linnaeus);Aquaculture;2012-08
5. Oxalate content in commercially produced cocoa and dark chocolate;Journal of Food Composition and Analysis;2011-11
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