Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French fries

European Journal of Lipid Science and Technology

Volumn 108, Issue 8, 2006, Pages 670-678

  Ramadan, Mohamed Fawzy ^a   Amer, Mohamed Mostafa Afify ^a   Sulieman, Abd El Rahman Mohamed ^a  

^a Zagazig University   (Egypt)

Author keywords

Deep frying; French fries; Physicochemical properties; Radical scavenging activity; Vegetable oil blends

Indexed keywords

GOSSYPIUM HIRSUTUM; HELIANTHUS; MICROPUS;

EID: 33748433517     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200600058     Document Type: Article

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