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Effects of deep-fat frying process on the oil quality during French fries preparation
The performance of the sunflower oil in deep-fat frying was assessed by evaluating the efficacy of linoleic acid level and composition of tocopherol isomeric on its frying stability. The oil was used as a frying media to fry potato strips for 6 h daily for 7 days. Standard procedures for the measure...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
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| मुख्य लेखक: | |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2017
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5502011/ https://ncbi.nlm.nih.gov/pubmed/28740278 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2657-x |
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