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Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts
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Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts
Faudon, S.
;
Savage, G.
Type:
Journal Article
Permalink:
https://hdl.handle.net/10182/6435
Originally published:
2014
and available at
https://doi.org/10.4236/fns.2014.517174
Rights:
Copyright © 2014 by authors and Scientific Research Publishing Inc.
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journal article
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Department of Wine, Food and Molecular Biosciences
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