Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

Article

Abstract: The use of vacuum for the cooking of food is one of the techniques that has been developed in the fi

Palabras claves:

Potatoes, Texture profile analysis, Vacuum cooking

Autores:

Andrés-Bello A., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus