Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep-Fried in Different Oils at Several Temperatures

✍ Scribed by A. Sulaeman; L. Keeler; D.W. Giraud; S.L. Taylor; R.L. Wehling; J.A. Driskell

• Book ID: 108823273
• Publisher: Institute of Food Technologists
• Year: 2001
• Tongue: English
• Weight: 147 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb15198.x