The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

International Journal of Food Science and Technology

Volumn 41, Issue 2, 2006, Pages 163-171

  Kala, Arunachalam ^a   Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Aroma and taste; Colour and appearance; Conventional cooking; Finger feel; Microwave cooking; Mouth feel; Nutrient retention; Paired preference test; Pressure cooking

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GONGYLODES; PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS; RAPHANUS RAPHANISTRUM; RAPHANUS SATIVUS; SOLANUM MELONGENA;

EID: 33645125554     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01043.x     Document Type: Article

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