Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils
After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and f...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Consejo Superior de Investigaciones Científicas
1996-04-01
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| Schriftenreihe: | Grasas y Aceites |
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| Online-Zugang: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/846 |
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