Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
Storage studies were carried out to define the behaviour of both conventional and high oleic sunflower oils in the industrial preparation of crisps and prefried french fries. Samples of crisps and prefried french fries were stored during 6 and 21 months, respectively, and evolution of oxidation was...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Consejo Superior de Investigaciones Científicas
1996-04-01
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| Col·lecció: | Grasas y Aceites |
| Matèries: | |
| Accés en línia: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/844 |
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