Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils.
10 ref.
Saved in:
Main Authors: | Razali, Ismail 42262, autor. aut, Badri, M. 50968. |
---|---|
Format: | Texto biblioteca |
Language: | d |
Subjects: | Aceite de palma, Aceite de soya, Aceites vegetales., Ácidos grasos., Fritura., Grasa, Nutrición humana., |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils.
by: Razali, Ismail 42262, autor. aut, et al. -
Deep frying : chemistry, nutrition, and practical applications /
by: Perkins, Edward G., autor. aut 40216, et al. -
Deep frying : chemistry, nutrition, and practical applications /
by: Perkins, Edward G., autor. aut 40216, et al.
Published: ([199) -
Advances in chemistry and technology of Depp-fat frying. European trends in 21s Century.
by: 1999 PIPOC PORIM International Palm Oil Congress Emergin Technologies and Opportunities in the next Millennium February 1-6 : Kuala Lumpur, Malaysia. Proceedings (Chemistry and Technology) : 45002., et al.
Published: (1999) -
Advances in chemistry and technology of Depp-fat frying. European trends in 21s Century.
by: 1999 PIPOC PORIM International Palm Oil Congress Emergin Technologies and Opportunities in the next Millennium February 1-6 : Kuala Lumpur, Malaysia. Proceedings (Chemistry and Technology) : 45002., et al.