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Research Article Open Access
Broccoli trunk flour was characterized as a raw material. Broccoli in Guatemala is one of the most relevant crops for the economy; as a nontraditional export, it is part of the national revenue. The flour properties were determined by chemical, functional, vitamin C, antioxidant capacity, granulometry, and yield analysis. The trunk flour was compared with commercial flours such as wheat, rice, maize, and yucca, to show the possible mixtures hence, developing model foods such as nachos with acceptable organoleptic qualities.
Broccoli trunk, Antioxidants, Total polyphenols, Vitamin C, Flour., Food Chemistry and Toxicology,Analytical Techniques in Food Safety,Analytical Techniques in Food Safety