Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato (Solanum tuberosum L.)
Crossref DOI link: https://doi.org/10.1007/s11947-016-1857-0
Published Online: 2017-01-10
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Muñoz, Sergi
Achaerandio, Isabel
Yang, Yali
Pujolà, Montserrat
Funding for this research was provided by:
China Scholarship Council (201206990014)
License valid from 2017-01-10