๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Effect of water and bht on stability of cottonseed oil during frying

โœ Scribed by Micha Peled; Tamar Gutfinger; Arieh Letan

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
703 KB
Volume
26
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Oxidative stability of potato chips: eff
Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants
โœ Lolos, M; Oreopoulou, V; Tzia, C ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 87 KB ๐Ÿ‘ 1 views

The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 ยฐC. At deยฎnite time