Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation

✍ Scribed by Sulaeman, Ahmad; Keeler, Laurie; Taylor, Steve L.; Giraud, David W.; Driskell, Judy A.

• Book ID: 124167404
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 128 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf010142s