Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

We gratefully acknowledge the National Institute for Food and Agricultural Research (INIA) and Agricultural Technological Institute of Castilla and Leon (Itacyl) who financially supported through personal grants (INIA-FPI-2011-21 and ITACYL-PEP-2011-769), equipment and infrastructure this research. The authors would like to thank the laboratory facilities and the electron microscopy service at Universitat Politecnica of Valencia

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