Optimizing the texture and color of sous-vide and cook-vide green bean pods

Consuelo Iborra-Bernad (1) , David Philippon (2) , Purificacion García-Segovia (1) , Javier Martínez-Monzó (1)

1 Food Technology Department
2 LaMCoS - Laboratoire de Mécanique des Contacts et des Structures [Villeurbanne]

Domaines: Autre

Consuelo Iborra-Bernad, David Philippon, Purificacion García-Segovia, Javier Martínez-Monzó. Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT - Food Science and Technology, 2013, 51, pp.507-513. ⟨10.1016/j.lwt.2012.12.001⟩. ⟨hal-00772410⟩