Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

Jian Peng; Jinfeng Bi; Jianyong Yi; Karim Allaf; Colette Besombes; Xin Jin; Xinye Wu; Jian Lyu; Mian Noor Hussain Asghar Ali

doi:10.1002/jsfa.9898

Journal articles

Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

Jian Peng Jinfeng Bi Jianyong Yi Karim Allaf ¹ Colette Besombes ² Xin Jin ³ Xinye Wu Jian Lyu ⁴ Mian Noor Hussain Asghar Ali

1 LEPTIAB - Laboratoire d'Étude des Phénomènes de Transfert et de l'Instantanéité : Agro-industrie et Bâtiment

2 LaSIE - Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356

3 UPMC - Université Pierre et Marie Curie - Paris 6

4 Gansu Agricultural University

Document type :

Journal articles

Domain :

Environmental Sciences

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https://hal-univ-rochelle.archives-ouvertes.fr/hal-02478406
Contributor : Nathalie Rougier Caron <>
Submitted on : Thursday, February 13, 2020 - 7:17:52 PM
Last modification on : Thursday, October 8, 2020 - 12:36:02 PM

Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

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Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

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