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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup4: Plant based foods & nutritional outcome
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Biochemical composition and physicochemical properties of broccoli flours

Olga N. Campas-Baypoli Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Obregón, Sonora, México
,
Dalia I. Sánchez-Machado Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Obregón, Sonora, México
,
Carolina Bueno-Solano Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Obregón, Sonora, México
,
Jose A. Núñez-Gastélum Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Obregón, Sonora, México
,
Cuauhtémoc Reyes-Moreno Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
&
Jaime López-Cervantes Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Obregón, Sonora, MéxicoCorrespondence[email protected]
Pages 163-173 | Published online: 21 Sep 2009

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A. F. Mustafa & B. Baurhoo. (2018) Effect of feeding broccoli floret residues on leghorn layer performance and egg quality and nutrient digestibility. British Poultry Science 59:4, pages 430-434.
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Nora Salina Md Salim, Yvan Garièpy & Vijaya Raghavan. (2016) Effects of operating factors on osmotic dehydration of broccoli stalk slices. Cogent Food & Agriculture 2:1.
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Ana M. Ares, María J. Nozal & José Bernal. (2013) Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds. Journal of Chromatography A 1313, pages 78-95.
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