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Manufacture of a low oxalate mitsumame-type dessert using rhubarb juice and calcium salts
(Scientific Research Publishing Inc., 2014)
Rhubarb (Rheum rhabarbarum) juice was used to make a Japanese soft mitsumame-type dessert sweet. The dessert was prepared from extracted rhubarb juice, which was cooked with sugar, agar and guar gum, then allowed to set ...