Effect of the Chemical Treatment on the Oxalate Content during the Preparation of Starch Flour from Beneng Taro (Xanthosoma undipes K.Koch). Indonesian Journal of Chemical Science, [S. l.], v. 14, n. 3, p. 1–7, 2025. DOI: 10.15294/ijcs.v14i3.20001. Disponível em: https://journal.unnes.ac.id/journals/ijcs/article/view/20001. Acesso em: 5 dec. 2025.