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

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

*Corresponding author for this work

Research output: Contribution to conferencePosterpeer-review

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Original languageEnglish
Publication statusPublished - Oct 2005
EventINTRADFOOD 2005 – Innovations in Traditional Foods: 2005 EFFoST Annual Meeting - Valencia, Spain
Duration: 25 Oct 200528 Oct 2005

Conference

ConferenceINTRADFOOD 2005 – Innovations in Traditional Foods
Country/TerritorySpain
CityValencia
Period25/10/0528/10/05

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