Screening of low oxalate content in M1V4 Mutant Line of TARO (Colocasia esculenta) CV. Wangi / Nur Alia Nadhirah Zainal ... [et al.]

• मुख्य लेखकों: Zainal, Nur Alia Nadhirah (लेखक), Maadon, Siti Nursyazwani (लेखक), Baharin, Siti Nor Atika (लेखक), Hasan, Nor'Aishah (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: UiTM Cawangan Negeri Sembilan, 2022.
• विषय: Article; PeerReviewed
• ऑनलाइन पहुंच: Link Metadata

Raw taro causes unpleasant sensations such as prickliness or itchiness, hence it needs to be cooked before consumption. It is caused by calcium oxalate that formed as needle-shaped crystals in parts of taro, Colocasia esculenta. The purpose of this study is to determine the effects of chronic gamma...