Studies on the quality of vacuum fried carrot chips and the oxidative stability of fried oil
博士 === 國立臺灣大學 === 食品科技研究所 === 86 === In part I , the effects of pretreatment and vacuum frying conditions on the quality of fried carrot chips were studied. The moisture and oil contents of fried carrot chips were apparently reduced when blanched c...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/30820117339695533701 |