The influence of blanching pretreatments on the quality of dehydrated broccoli stems/Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados

Food Science and Technology International

Volumn 6, Issue 3, 2000, Pages 227-234

  Sanjuan, N ^a   Benedito, J ^a   Clemente, G ^a   Mulet, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

blanching; broccoli; chlorophyll; dehydration; rehydration; texture

Indexed keywords

EID: 0040192292     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600305     Document Type: Article

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