Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)

Published 2015 View Full Article

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Title
Effect of steamable bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli (Brassica oleracea)
Authors
Keywords
Frozen broccoli, Steamable bag microwaving, Traditional cooking methods, Ascorbic acid, Antioxidant capacity, Physical properties
Journal
Innovative Food Science & Emerging Technologies
Volume 31, Issue -, Pages 116-122
Publisher
Elsevier BV
Online
2015-07-23
DOI
10.1016/j.ifset.2015.07.002

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