Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products

Food Science and Nutrition

Volumn 5, Issue 3, 2017, Pages 827-833

  Rondanelli, Mariangela ^a   Daglia, Maria ^a   Meneghini, Silvia ^a   Di Lorenzo, Arianna ^a   Peroni, Gabriella ^a   Faliva, Milena Anna ^a   Perna, Simone ^a  

^a UNIVERSITY OF PAVIA   (Italy)

Author keywords

ashes; cereals; legumes; minerals; sous vide; traditional cooking

Indexed keywords

EID: 85014060054     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.469     Document Type: Article

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