Effects of the number of fryings on pigment stability in frying oil and fried dough containing spinach powder

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 866-869

  Kim, M ^a   Lee, J ^a   Choe, E ^a  

^a Inha University   (South Korea)

Author keywords

Carotenoids; Chlorophylls; Frying; Spinach (Spinacia oleracea)

Indexed keywords

GLYCINE MAX; SPINACIA OLERACEA;

EID: 0037394695     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08257.x     Document Type: Article

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