𝔖 Bobbio Scriptorium
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Effect of deep-fat frying on fat oxidation in soybean oil

✍ Scribed by Goburdhun, Dayawatee; Jhurree, Babita


Book ID
126278562
Publisher
Informa plc
Year
1995
Tongue
English
Weight
598 KB
Volume
46
Category
Article
ISSN
0963-7486

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Deep-Fat Finish-Frying of French Fries i
✍ Keijbets, M. J. H. ;Ebbenhorst-Seller, G. ;Ruisch, J. πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons βš– 516 KB

The suitability of unhydrogenated soybean oils (55 '%I C 18: 2 and 7 O/n C 18 : 3) for commercial, small-scale, heavy-duty deep-fat frying has been investigated in a laboratory experiment with four unhydrogenated soybean oils, a sunflower oil (68 "10 C 18 : 2) and a hydrogenated soybean fat (0 Yo C