Frying performance of a sunflower/palm oil blend in comparison with pure palm oil

European Journal of Lipid Science and Technology

Volumn 109, Issue 3, 2007, Pages 237-246

  De Marco, Elena ^a   Savarese, Maria ^a   Parisini, Cristina ^a   Battimo, Ilaria ^b   Falco, Salvatore ^a   Sacchi, Raffaele ^a,b  

^a CRIOL   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Deep frying; Oxidation parameters; Palm oil; Potato chips; Vegetable oil blend

Indexed keywords

SOLANUM TUBEROSUM;

EID: 34047159479     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200600192     Document Type: Article

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