| dc.creator |
KARACABEY, Erkan |
|
| dc.creator |
OZCELIK, Sehriban G. |
|
| dc.creator |
KÜÇÜKÖNER, Erdoğan |
|
| dc.creator |
BALTACIOĞLU, Cem |
|
| dc.creator |
TURAN, Merve S. |
|
| dc.date |
2016-09-30T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:50:11Z |
|
| dc.date.available |
2020-10-06T11:50:11Z |
|
| dc.identifier |
ee9dc766-cc22-4873-aa84-0189d17f26ab |
|
| dc.identifier |
10.1002/jsfa.7678 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/ee9dc766-cc22-4873-aa84-0189d17f26ab/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/75607 |
|
| dc.description |
BACKGROUND:The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices |
|
| dc.type |
info:eu-repo/semantics/article |
|