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Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil
The changes occurring in rice bran oil and its blend with sunflower oil during repeated frying cycles of dried and moist potato chips were monitored. The parameters assessed were: Colour, Refractive Index, SpecificGravity, Oryzanol Value, Free fatty acid, Iodine Value, Peroxide value, anisidine valu...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2011
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4033753/ https://ncbi.nlm.nih.gov/pubmed/24876639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0602-y |
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