Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption

Published 2020 View Full Article

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Title
Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption
Authors
Keywords
Sensory evaluation, Acceptability, Texture, Zucchini, Carrot, Broccoli, Physical evaluation
Journal
International Journal of Gastronomy and Food Science
Volume 21, Issue -, Pages 100218
Publisher
Elsevier BV
Online
2020-05-26
DOI
10.1016/j.ijgfs.2020.100218

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