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Volumn 12, Issue 1, 2005, Pages 1-11

Frying performance of processed rice bran oils

Author keywords

[No Author keywords available]

Indexed keywords

HELIANTHUS;

EID: 33645285693     PISSN: 10657258     EISSN: 17454522     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2005.00001.x     Document Type: Article
Times cited : (28)

References (17)
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    • Changes during storage of rice germ oil and its fatty acid composition, Korean
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    • Shin, D.-H.1    Chung, J.-K.2
  • 7
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  • 10
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    • Use of rice bran oil in foods
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    • Mccaskill, D.R.1    Zhang, F.2
  • 11
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    • Comparison of the frying stability of regular and low-linolenic acid soybean oils
    • NORMAND, L., ESKIN, N.A.M. and PRZYBYLSKI, R. 2003. Comparison of the frying stability of regular and low-linolenic acid soybean oils. J. Food Lipids 10, 81-90.
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  • 13
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    • Storage and thermal stability of refined cottonseed oil and mustard oil blend
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.