PPT-O ptimization of textural properties of predried and deep-

b y Dr Cem BALTACIOĞLU 1 Dr Erkan KARACABEY 2 and Dr Erdoğan KÜÇÜ K ÖNER 2 1 Food Engineering Deparment Engineering Faculty Niğde University Niğde

temperature frying carrot time frying temperature time carrot fried deep fat slices force loss drying predried microwave textural properties

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