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SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
(2017-01-10)
Article.
Accés obert
Article.
Accés obert
This study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three ...