EFFECT OF PRETREATMENTS FOR RETAINING TOTAL CAROTENOIDS IN DRIED AND STORED ORANGE-FLESHED-SWEET POTATO CHIPS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2011.00391.x/fullpdf
Reference34 articles.
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4. Effect of sulphur dioxide and blanching on the stability of carotenoids of dehydrated carrot;BALOCH;J. Sci. Food Agric.,1987
5. Influence of chemical additives on the stability of dried tomato powder;BALOCH;Int. J. Food Sci. Technol.,1997
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