Search Results - Sundt, T.W.

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  1. 1
    Evaluation of carrot varieties for production of deep fried carrot chips — II. Sensory aspects

    Evaluation of carrot varieties for production of deep fried carrot chips — II. Sensory aspects by Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P., Slinde, E.

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  2. 2
    Evaluation of carrot varieties for production of deep-fried carrot chips — I. Chemical aspects

    Evaluation of carrot varieties for production of deep-fried carrot chips — I. Chemical aspects by Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P., Slinde, E.

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  3. 3
    Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation

    Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation by Kaaber, L. (Norwegian Food Research Inst. MATFORSK, Aas (Norway)), Sundt, T.W, Slinde, E

    Published in Potato research
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