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Volumn 57, Issue 4, 2006, Pages 376-381

Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying

Author keywords

Model blends; Rice bran oil; Sunflower oil; Thermal behavior

Indexed keywords

DEEP FAT FRYING; MODEL BLEND; NUTRITIONAL QUALITIES; PHYSICOCHEMICAL PARAMETERS; RICE BRAN OIL; RICE BRAN OIL (RBO); STORAGE STABILITY; THERMAL BEHAVIORS;

EID: 33847753895     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (27)

References (15)
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  • 3
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  • 4
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  • 5
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    • Garrido-Polonio, M.C., Sánchez-Muniz F. J., Arroyo, P., Cuesta, C. (1994). Small scale frying of potatoes in sunflower oil: Thermoxidative alteration of the fat content in the frying products. Z. Ernahrungswissensch., 33, 267-276 (cited from FSTA, 1995(04), J0142).
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    • Lee, L.S.1    Timms, R.E.2
  • 7
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  • 11
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    • Studies on deep fat frying using blended oils and potato chips
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  • 12
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    • Comparative studies on physical properties of vegetable oils and their blends after frying
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    • Susheelamma, N.S.1    Asha, M.R.2    Ravi, R.3    Kumar, A.K.V.4
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    • Premavalli, K.S.1    Madhura, C.V.2    Arya, S.S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.