Optimizing the texture and color of sous-vide and cook-vide green bean pods

Article

Abstract: Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function

Palabras claves:

COLOR, Preference ranking test, Response surface design, texture, Vacuum treatments

Autores:

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

Fuentes:

scopus