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.

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DOI: 10.1016/J.JFOODENG.2021.110754 GOOGLE SCHOLAR lock_openAcceso aberto editor

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Fonte de datos: Scopus