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International Journal of Food Sciences and Nutrition Volume 54, 2003 - Issue 5
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Research Article

Effect of cooking on oxalate content of pulses using an enzymatic procedure

Aníbal Quinteros Food Science and Technology, Faculty of Agroindustry Engineering National University of San Martín Tarapoto San Martín
,
Rosaura Farré Nutrition and Food Chemistry, Faculty of Pharmacy University of Valencia Avda. Vicente Andrés Estellés s/n Valencia 46100 Burjassot
&
María Jesús Lagarda Nutrition and Food Chemistry, Faculty of Pharmacy University of Valencia Avda. Vicente Andrés Estellés s/n Valencia 46100 Burjassot
Pages 373-377 | Published online: 06 Jul 2009

References

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