Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 7, 2014, Pages 809-815

  Bongoni, Radhika ^a   Stieger, Markus ^a   Dekker, Matthijs ^a   Steenbekkers, Bea ^a   Verkerk, Ruud ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Colour; Domestic processing; Dutch households; Firmness; Sensory evaluation; Carotene

Indexed keywords

DAUCUS CAROTA;

ADOLESCENT; ADULT; CARROT; CHEMISTRY; COOKING; FEMALE; HUMAN; MALE; NUTRITIONAL VALUE; SENSATION; YOUNG ADULT;

ADOLESCENT; ADULT; COOKING; DAUCUS CAROTA; FEMALE; HUMANS; MALE; NUTRITIVE VALUE; SENSATION; YOUNG ADULT;

EID: 84911934337     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.931360     Document Type: Article

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