Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile

  1. Andersson, J.
  2. Garrido-Bañuelos, G.
  3. Bergdoll, M.
  4. Vilaplana, F.
  5. Menzel, C.
  6. Mihnea, M.
  7. Lopez-Sanchez, P.
Revista:
Journal of Food Engineering

ISSN: 0260-8774

Ano de publicación: 2022

Volume: 312

Tipo: Artigo

DOI: 10.1016/J.JFOODENG.2021.110754 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus