Lactic acid fermentation influence on sugar content and colour of deep-fried carrot chips
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
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4. Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep-fried Carrot Chips;Journal of Food Science;2006-05-31
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