✦ LIBER ✦

Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep-fried Carrot Chips

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

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Carotenoid Content and Physicochemical a

✍ A. Sulaeman; L. Keeler; D.W. Giraud; S.L. Taylor; R.L. Wehling; J.A. Driskell 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 147 KB

Effects of different batter formulations

✍ Neslihan Akdeniz; Serpil Sahin; Gülüm Sumnu 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 193 KB

Effect of osmotic pretreatment on equili

✍ Bahadur Singh; Sanjeev Mehta 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 137 KB

Effect of processing variables on the qu

✍ A. K. BALOCH; K. A. BUCKLE; R. A. EDWARDS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 407 KB

Effects of type of packaging material on

✍ Wanna Ammawath; Yaakob B Che Man; Salmah Yusof; Russly A Rahman 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 162 KB

Effects of variety and stage of fruit ri

✍ Wanna Ammawath; Yaakob B Che Man; Salmah Yusof; Russly A Rahman 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 150 KB 👁 1 views