Characterization of vacuum microwave, air and freeze dried carrot slices
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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3. Bao, B. and Chang, K. C. (1994a) Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditions. Journal of Food Science 59, 1155–1158.
4. Bao, B. and Chang, K. C. (1994b) Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching. Journal of Food Science 59, 1159–1161.
5. Booth, V. H. and Bradford, M. P. (1963) Tocopherol content of vegetablebs and fruits. British Journal of Nutrition 17, 575–581.
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