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Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark

✍ Scribed by J. Lee; M. Kim; E. Choe

Book ID: 108825592
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 181 KB
Volume: 69
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb10707.x

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