Browsing Community Nutrition by Author "Wehling, R.L."
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Carotenoid Content and Physicochemical Sensory Characteristics of Carrot Chips Deep Fried in Different Oils at Several Temperatures
Sulaeman, A. | Keeler, L. | Gitaud, D.W. | Taylor, S.L. | Wehling, R.L. | Driskell, J.A. (2001)The influence of deep-frying using different oils and temperatures on carotenoid content and physicochemical and sensory characteristics of carrot chips was investigated. Sliced carrots were steam-blanched, cooled, soaked ...