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The influence of oil type and frying temperatures on the texture and oil content of French fries

✍ Scribed by Agnieszka Kita; Grażyna Lisińska

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
113 KB
Volume
85
Category
Article
ISSN
0022-5142

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## Abstract Preliminary studies by gas chromatography of phytosterols naturally present and added to soya bean oil, indicated that large quantities of these sterols were lost when soya bean oil was exposed to high temperature for a long period. The products which might have been produced as the res