Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)

Gonçalves, Elsa M.; Pinheiro, Joaquina; Abreu, Marta; Brandão, Teresa R. S.; Silva, Cristina L. M.

http://hdl.handle.net/10400.14/6043

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Authors

Gonçalves, Elsa M.

Pinheiro, Joaquina

Abreu, Marta

Brandão, Teresa R. S.

Silva, Cristina L. M.

URI

http://hdl.handle.net/10400.14/6043

Citation

GONÇALVES, Elsa M... - Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.). In INTRADFOOD 2005 - Innovations in Traditional Foods / 2005 EFFoST Annual Meeting, Valencia, Spain, 25-28 October, 2005