Improving omega-3 fatty acid content in deep-fat fried sweet potato
The fatty acid compositions of deep fat fried products depend on type of frying oil used. Improving the levels of essential fatty acids, principally omega-3 fatty acids (linolenic acid), can be effectively achieved by frying in blended oils instead of using a single oil. The aim of this research was...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Journal Contribution |
| Lingua: | English |
| Pubblicazione: |
2018
|
| Soggetti: | |
| Accesso online: | http://agris.upm.edu.my:8080/dspace/handle/0/14609 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|