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Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils

✍ Scribed by M. Nonaka; R. N. Sayre; M. L. Weaver

Book ID
112912692
Publisher
Springer-Verlag
Year
1977
Tongue
English
Weight
453 KB
Volume
54
Category
Article
ISSN
1099-209X

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## Abstract The main goal of the present work was to compare and correlate the results of physicochemical parameters and antiradical performance of some oil blends during deep‐frying, which will be an initial indicator for applying antiradical tests for monitoring deep‐frying oils. Two oil blends w