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

• Main Authors: Zainal, Nur Alia Nadhirah (Author), Maadon, Siti Nursyazwani (Author), Baharin, Siti Nor Atika (Author), Hasan, Nor'Aishah (Author)
• Format: Book
• Published: UiTM Cawangan Negeri Sembilan, 2022.
• Subjects: Article; PeerReviewed
• Online Access: 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...