TECHNO-ECONOMIC EVALUATION OF A HYBRID ENERGY SYSTEM FOR AN EDUCATIONAL INSTITUTION: A CASE STUDY



Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment

Little is still known about macro- and micronutrients in processed selected Brassica vegetables such as purple and green cauliflower, rutabaga and Furniture kale.This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables.Result

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