Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation (Q49205261)
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scientific article published in July 2001
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation |
scientific article published in July 2001 |
Statements
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Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation (English)
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Sulaeman A
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Keeler L
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Taylor SL
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Giraud DW
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Driskell JA
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1 July 2001
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49
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7
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3253-3261
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Identifiers
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