Browsing by Subject "leaf powders"
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Comparison On Physicochemical, Antioxidant And Sensory Properties Of Muffin Prepared With The Powders From Magenta (Peristrophe Bivalvis (L.) Merr.), Celery (Apium Graveolens L.) And Lotus (Nelumbo Nucifera Gaertn.) Leaves
(2022)Leaf vegetables are used in ready-to-use or ready-to-eat (RTE) convenience food products, bakery products, and other food products to provide beneficial nutrients, minerals, and antioxidants. This study aimed to compare ...