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

Author： Faboya O.O.P.   Aku U.U.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.57, Iss.3, 1996-11, pp. : 365-369

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