Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile-Reference-Cited by-同舟云学术

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

Published:2022-01 Issue: Volume:312 Page:110754
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Andersson Johanna^ORCID,Garrido-Bañuelos Gonzalo^ORCID,Bergdoll Marion,Vilaplana Francisco^ORCID,Menzel Carolin^ORCID,Mihnea Mihaela^ORCID,Lopez-Sanchez Patricia^ORCID

Publisher

Elsevier BV

Subject

Food Science

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