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The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
A lactic acid bacteria drink from a vegetable (broccoli) with high nutritional value and various physiological functionalities was developed, and the preserving property of the drink was studied. When...