Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend
Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive day...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/21817 |
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