Influence of Thermal Processing on Proximate Composition and Functional Properties of Selected Green Leafy Vegetable Powders
R. Sahul Hameed, P. Manjupriya, J. Kowsalya, P. Sandhiya & S. Preetha · Asian Journal of Food Research and Nutrition · 2026
Green leafy vegetables (GLVs) are nutrient-dense foods with potential for use in dehydrated forms; however, processing conditions may influence their composition and functional characteristics. This study evaluated the effect of thermal processing on the proximate composition, fu...
Open access
Research Article
10.9734/ajfrn/2026/v5i3413