Underutilized green leafy vegetables: frontier in fortified food development and nutrition

Author:

Sarkar Tanmay1ORCID,Salauddin Molla2,Roy Sarita3ORCID,Chakraborty Runu3,Rebezov Maksim4,Shariati Mohammad Ali5ORCID,Thiruvengadam Muthu6ORCID,Rengasamy Kannan R. R78ORCID

Affiliation:

1. Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, West Bengal, India

2. Department of Food Processing Technology, Mir Madan Mohanlal Government Polytechnic, West Bengal State Council of Technical Education, West Bengal, India

3. Department of Food Processing and Biochemical Engineering, Jadavpur University, Kolkata, India

4. Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia

5. Department of Scientific Research, K.G. Razumovsky Moscow State University of technologies and management, The First Cossack University, Moscow, Russia

6. Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, South Korea

7. Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India

8. Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

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