Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability
| Autor: | Santos, Maria João, Pinto, Teresa, Mota, João, Correia, Elisete, Vilela, Alice |
|---|---|
| Zdroj: | In International Journal of Gastronomy and Food Science December 2023 34 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect