Innovation and nutritional content analysis in making Kue Lumpur using green broccoli (Brassica oleracea var. italica) puree as substitute ingredient
Broccoli is abundant in fiber, vitamins, and minerals and is useful as a complement to main dishes. However, the use of broccoli during baking is still limited. Therefore, an experiment was conducted to explore the use of broccoli as a substitute in the recipe of a traditional cake, Kue Lumpur, as a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
2024-03-01
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| Series: | AcTion: Aceh Nutrition Journal |
| Subjects: | |
| Online Access: | https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/1266 |