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

Gonçalves, E. M.Pinheiro, J.Abreu, M.Brandão, Teresa R. S.Silva, C. L. M.2011-10-152011-10-152005GONÇALVES, E. M... [et al.] - 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. 1 p. - INTRADFOOD 2005 - Innovations in Traditional Foods / 2005 EFFoST Annual Meeting : Book of Abstracts. [S.l. : s.n., 2005]. 1 p.http://hdl.handle.net/10400.14/6170engBroccoliThermal treatmentQualityKineticsInfluence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)journal article