Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep-fried Carrot Chips
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb10987.x/fullpdf
Reference36 articles.
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3. Evaluation of carrot varieties for production of deep-fried carrot chips. I. Chemical aspects;Baardseth;Food Res Int,1995
4. Carrot juice color, carotenoids and nonstarchy polysac-charides as affected by processing conditions;Bao;J Food Sci,1994
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