Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil
A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOBO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS). Referen...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Consejo Superior de Investigaciones Científicas
1996-04-01
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| Serier: | Grasas y Aceites |
| Fag: | |
| Online adgang: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/847 |
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