Browsing Community Nutrition by Author "Taylor, Steve L."
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Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation
Sulaeman, Ahmad | Keeler, Laurie | Taylor, Steve L. | Giraud, David W. | Driskell, Judy A. (2001)Carrot slices were subjected to one of the following experiments prior to deep-frying: (A) dehydration/ rehydration, (B) soaking in different antioxidants, and (C) fermentation with/without blanching. There were no significant ...