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...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/14609 |
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