Work

Effect of Blanching and Drying Treatments on Quality of Broccoli Leaves Powder and Its Potential as Food Ingredient

Year: 2026

Type: article

Source: Bulletin of Culinary Art and Hospitality

DOI: 10.17977/um069v6i12026p1-13

Authors: Mansoor Abdul Hamid, Chong Wan Ni, Wahyu Syahputra, Mazarina Devi, Kukuh Saputryasto, Oslida Martony, Sisilia Florina Yanti

Institutions: Universiti of Malaysia Sabah, Universitas Jember, State University of Malang, Poltekkes Kemenkes Medan, Universitas Nahdlatul Ulama Sumatera Utara

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7148871650

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