Composition of oxalates in baked taro (Colocasia esculenta var. Schott) leaves cooked alone or with additions of cows milk or coconut milk

Journal of Food Composition and Analysis

Volumn 22, Issue 1, 2009, Pages 83-86

  Savage, G P ^a   Martensson L ^b   Sedcole, J R ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Baking; Coconut milk; Colocasia esculenta; Cows milk; Food composition; Insoluble oxalates; Soluble oxalates; Taro; Total calcium; Total oxalates

Indexed keywords

COLOCASIA ESCULENTA; XANTHOSOMA; XANTHOSOMA SAGITTIFOLIUM;

EID: 61849148279     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.05.011     Document Type: Article

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