Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils.

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https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=25341

Author

Razali, Ismail

Badri, M.

DOI

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Abstract
10 ref.

Palabras clave:
Aceite de palma
Aceite de soya
Aceites vegetales.
Ácidos grasos.
Fritura.
Grasa
Nutrición humana.

Enlace

https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=25341

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