Frying stability of Moringa stenopetala seed oil

Plant Foods for Human Nutrition

Volumn 61, Issue 2, 2006, Pages 99-108

  Lalas, Stavros ^a   Gortzi, Olga ^a   Tsaknis, John ^b  

^a TECHNOLOGICAL EDUCATIONAL INSTITUTE OF LARISSA   (Greece)

^b UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Cod; Frying stability; Moringa stenopetala; Potatoes; Seed oil

Indexed keywords

FATTY ACID; IODINE; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLOR; CONSUMER; COOKING; FOOD HANDLING; HEAT; METHODOLOGY; MORINGA; NUTRITIONAL VALUE; TASTE; VISCOSITY;

COLOR; CONSUMER SATISFACTION; COOKERY; FATTY ACIDS; FOOD HANDLING; HEAT; IODINE; MORINGA; NUTRITIVE VALUE; PLANT OILS; TASTE; TOCOPHEROLS; VISCOSITY;

MORINGA; MORINGA STENOPETALA; SOLANUM TUBEROSUM;

EID: 33746228055     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-006-0022-8     Document Type: Article

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