Interaction of oxalic acid with divalent metals—calcium, magnesium and zinc—during the cooking of cowpea (Vigna unguiculata)

✍ Scribed by Olufemi O.P Faboya; Ugoeze U Aku

• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 532 KB
• Volume: 57
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(95)00190-5