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

Gonçalves, Elsa M.Pinheiro, JoaquinaAbreu, MartaBrandão, Teresa R. S.Silva, Cristina L. M.2011-10-112011-10-112005GONÇALVES, 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, 2005http://hdl.handle.net/10400.14/6043engInfluence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)conference object