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Effects of Moisture Content of Carrot Slices on The Fat Content, Carotenoid Content, and Sensory Characteritics of Deep-Fried Carrot Chips
(IPB (Bogor Agricultural University), 2010)
ABSTRACT: Our objective was to develop a reduced-fat deep-fried carrot chip. Moisture contents ofthe carrot slices were altered, and fat uptake and quality parameters were measured. Decreasing moisture content of carrot ...