This research was carried out to threw the light on the nutritional quality of white cauliflower
by-products (WCBP) of both upper stem and leaf midribs flours with regards its content of …

We developed a methodological protocol for comprehensive evaluation of nutrient
management (NM) technologies for production of cauliflower taking its yield, quality …

Cauliflower is considered as a rich source of dietary fiber and it possesses both antioxidant
and anticarcinogenic properties. Disposal of the non-edible portion of cauliflower, remains a …

An experiment involving five cauliflower cultivars that form curds of different colours (white,
green, purple, orange, and romanesco) was carried out to determine the effects of genotype …

A field experiment was conducted during two Rabi seasons at Organic Experimental Block
of IIHR farm, Hessaraghatta, Bengaluru to study the effect of different levels of organic …

Cauliflower is one of vegetables rich in nutrients, but has the greatest waste index. The aim
of this study was to investigate the possibility of partial substitution with 3 different …

The field experiment was conducted at Agricultural Research Farm, ITM University Gwalior
MP during rabi season of 2019-21. The experiment was deliberated in randomized block …

An appropriate sustainable agricultural technology system is an important technical support
of the promotion of sustainable agricultural development. The concept of sustainable …

The present study was envisaged to develop high fibre spent hen meat cutlets by utilizing
stems and leaves powder of cauliflower (CLSP) at four different levels viz. Control-0%, T1 …

This study was designed to evaluating the use of cauliflower stems flour (CSF) as partial
substitution of wheat flour (WF) at levels of 5, 10, 15 and 20% in Egyptian Balady bread …