Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling.
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DOI: 10.1111/jtxs.12651
Abstract: The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 minutes on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while… read more here.
Keywords: eggplant zucchini; zucchini; boiling grilling; color ... See more keywords