Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

Article

Abstract: The comparison between equivalent cooking treatments should be applied in a systematic way. This stu

Palabras claves:

ANTHOCYANINS, COLOR, FIRMNESS, Response Surface Methodology, Sensory analyses

Autores:

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

Fuentes:

scopus