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Suitability of hydrogenated soybean oils for prefrying of deep-frozen french fries

✍ Scribed by M. J. H. Keijbets; G. Ebbenhorst-Seller; J. Ruisch

Book ID
112975282
Publisher
Springer-Verlag
Year
1985
Tongue
English
Weight
503 KB
Volume
62
Category
Article
ISSN
0003-021X

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πŸ“œ SIMILAR VOLUMES

Deep-Fat Finish-Frying of French Fries i
Deep-Fat Finish-Frying of French Fries in Unhydrogenated Refined Soybean Oil
✍ 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