Comparative studies on physical properties of vegetable oils and their blends after frying

Journal of Food Lipids

Volumn 9, Issue 4, 2002, Pages 259-276

  Susheelamma, N S ^a   Asha, M R ^a   Ravi, R ^a   Vasanth Kumar, A K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; COLOR; PEROXIDES; PRINCIPAL COMPONENT ANALYSIS; VISCOSITY OF LIQUIDS;

OIL BLENDS;

VEGETABLE OILS;

SESAMUM INDICUM; TRITICUM AESTIVUM;

EID: 0036945628     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2002.tb00225.x     Document Type: Article

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