The pan-heating stability of an expeller expressed soybean oil

Journal of Food Lipids

Volumn 11, Issue 1, 2004, Pages 57-64

  Coscione, Aline R ^a   Osidacz, Patricia C ^b   Kiatsrichart, Sudatip ^b   Artz, William E ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BLEACHING; FATTY ACIDS; GLYCEROL; OXIDATION; POLYTETRAFLUOROETHYLENES; REFINING; SIZE EXCLUSION CHROMATOGRAPHY; SOLVENT EXTRACTION;

DEODORIZING; FREE FATTY ACIDS; GENETICALLY MODIFIED ORGANISM; PHYSICO-CHEMICAL ANALYSIS;

VEGETABLE OILS;

GLYCINE MAX;

EID: 2442645189     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2004.tb00260.x     Document Type: Article

References (15)

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