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Wiley, Journal of the Science of Food and Agriculture, 6(98), p. 2267-2276

DOI: 10.1002/jsfa.8715

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Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties: Air/steam cooking on selected vegetables

Journal article published in 2017 by Maria Paciulli, Chiara Dall'Asta, Massimiliano Rinaldi, Nicoletta Pellegrini ORCID, Alessandro Pugliese, Emma Chiavaro ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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