Use of palm oil for frying in comparison with other high-stability oils

European Journal of Lipid Science and Technology

Volumn 109, Issue 4, 2007, Pages 400-409

  Matthäus, Bertrand ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Deep fat frying; High stability; High oleic oils; Palm oil; Palm olein

Indexed keywords

BRASSICA NAPUS; GLYCINE MAX;

EID: 34247593079     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200600294     Document Type: Article

References (44)

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