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Bulletin of Culinary Art and Hospitality

Article

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

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

Vol.6, No.1

https://doi.org/10.17977/um069v6i12026p1-13

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