Putriani, Nandya and Perdana, Jimmy and Meiliana, Meiliana and Nugrahedi, Probo Y. (2020) Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. Food Reviews International. ISSN Print ISSN: 8755-9129 Online ISSN: 1525-6103 (In Press)

Putriani, Nandya and Perdana, Jimmy and MEILIANA, - and Nugrahedi, Probo Y. EFFECT OF THERMAL PROCESSING ON KEY PHYTOCHEMICAL COMPOUNDS IN GREEN LEAFY VEGETABLES: A REVIEW. TAYLOR&FRANCIS.

Putriani, Nandya and Perdana, Jimmy and MEILIANA, - and Nugrahedi, Probo Y. Similarity - EFFECT OF THERMAL PROCESSING ON KEY PHYTOCHEMICAL COMPOUNDS IN GREEN LEAFY VEGETABLES: A REVIEW. TAYLOR&FRANCIS.

Putriani, Nandya and Perdana, Jimmy and MEILIANA, - and Nugrahedi, Probo Y. Similarity - Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread. TAYLOR&FRANCIS.