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CHEMICAL CHANGES DURING PROCESSING/STORAGE - Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation/ / Sulaeman, Ahmad / American Chemical Society, Books and Journals Division] / Journal of agricultural and food chemist / 3253-3261p. / 2001
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