Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina

International Journal of Food Science and Technology

Volumn 41, Issue 8, 2006, Pages 900-909

  Nepote, Valeria ^a   Mestrallet, Marta G ^a   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Fried salted peanut; High oleic; Oxidative stability; Sensory analysis

Indexed keywords

ARACHIS HYPOGAEA;

EID: 33748569534     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01135.x     Document Type: Article

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