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Physico-chemical changes in rice bran oil during heating at frying temperature
Rice bran oil was subjected to static heating at 180 + 2°C in a domestic fryer for 8 h in this process 150 ml of the heated oil samples were drawn, at intervals of every 2 h, to study the changes in the physico-chemical characteristics. Results indicated that the peroxide value and free fatty acid c...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2011
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3907640/ https://ncbi.nlm.nih.gov/pubmed/24493892 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0495-9 |
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