Analysis of the quality of broccoli leaf powder treated by blanching and drying

• 主要な著者: Mansoor Abdul Hamid, Chong Wan Ni, Yeap Chi Hong, Oslida Mantony, Mazariva Devi, Soenar Soekopitojo, Heri Pratikto, Aji Prasetya Wibawa, Sugiyanto
• フォーマット: 論文
• 言語: English; English
• 出版事項: Anjoro 2023
• 主題: TX1-1110 Home economics; TX642-840 Cooking
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/37427/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/37427/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/37427/; https://doi.org/10.31605/anjoro.v4i1.2350

Brassica oleracea L. italica, the scientific name for broccoli, is a vegetable that is frequently consumed for its florets, which have a number of health benefits. However, other portions of the plant, including the leaves, are almost always discarded despite being good for human health. The study w...