Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols

✍ Scribed by Mohammed Al-Khusaibi; Michael H. Gordon; Julie A. Lovegrove; Keshavan Niranjan

• Book ID: 114730954
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 885 KB
• Volume: 47
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2012.03024.x