Bulletin of Culinary Art and Hospitality

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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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The Effect of Salt Concentration on the Phytochemical Content and Antioxidant Capacity of Laba Garlic Pickle from the Kating and Honan Varieties

Nurel Maharani, Ummi Rohajatien, Titi Mutiara Kiranawati, and Nunung Nurjanah

Vol.6, No.1

https://doi.org/10.17977/um069v6i12026p14-18

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