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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

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Academic year: 2017

Membagikan "Effects of Moisture Content of Carrot Slices on The Fat Content, Carotenoid Content, and Sensory Characteritics of Deep-Fried Carrot Chips"

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Table 1 - Profile ofchip trained panelistsand their general liking of products
Table 2-Effect carotene of moisture level of carrot slices on yield (%), carotene content, and vitamin A activity retention of and vitamin A activity (%) of carrot chlpsa
Table 3 -Effect tion of moisture levels of carrot slices on color values, moisture content, water activity, fat content, and fat reduc-ofdeep-fried carrot chips·
Table 5-Effect of Initial moisture content of carrot slices on sensory characteristics ofthe deep-fried carrot chips"

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