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Carotenoid Content and Physicochemical Sensory Characteristics of Carrot Chips Deep Fried in Different Oils at Several Temperatures
(IPB (Bogor Agricultural University), 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 ...