Effect of various pretreatments on the quality of vacuum-fried carrot chips

10.1080/07373930600952826

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Bibliographic Details
Main Authors:	Fan, L.-P., Zhang, M., Mujumdar, A.S.
Other Authors:	MECHANICAL ENGINEERING
Format:	Article
Published:	2014
Subjects:	Air drying Blanching Breaking strength Carotene Carrot Fat content Osmotic dehydration Quality Vacuum frying Vitamin C
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/60085
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Institution:	National University of Singapore

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