Published in
Wiley Open Access, Food Science and Nutrition, 3(5), p. 827-833
DOI: 10.1002/fsn3.469
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Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products
Journal article published in 2017 by
Mariangela Rondanelli,
Maria Daglia,
Silvia Meneghini,
Arianna Di Lorenzo,
Gabriella Peroni,
Milena Anna Faliva,
Simone Perna 
This paper is made freely available by the publisher.
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