Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

Article

Abstract: Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been applie

Palabras claves:

ANTHOCYANINS, colour, Response Surface Methodology, Texture profile analysis, Vacuum treatments

Autores:

Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus