Erkan KARACABEY, Merve Seçil TURAN

Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process

Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process

Bilge International Journal of Science and Technology Research

2018-Cilt: 2 - Sayı: 1

31-39

frying, food drying, texture, oils, color

98 78