Chemical composition, functional properties and processing of carrot—a review
Krishan Datt SharmaDepartment of Food Science & Technology, Parmar University, Solan, 173 230 IndiaSwati KarkiDepartment of Food Science & Technology, Parmar University, Solan, 173 230, IndiaN. S. ThakurDepartment of Food Science & Technology, Parmar University, Solan, 173 230, IndiaSurekha AttriDepartment of Food Science & Technology, Parmar University, Solan, 173 230, India
2011en
ABI
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