Effects of carrot powder in dough on the lipid oxidation and carotene content of fried dough during storage in the dark

Journal of Food Science

Volumn 69, Issue 5, 2004, Pages

  Lee, J ^a   Kim, M ^a   Choe, E ^a  

^a Inha University   (South Korea)

Author keywords

Carotenes; Carrot; Fried dough; Lipid oxidation; Storage

Indexed keywords

DAUCUS CAROTA; GLYCINE MAX;

EID: 3142530844     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb10707.x     Document Type: Article

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