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Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation
(IPB (Bogor Agricultural University), 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 ...