Studies on quality of coconut oil blends after frying potato chips

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 12, 2008, Pages 1165-1172

  Khan, Mohammad Imtiyaj ^a   Asha, M R ^a   Bhat, K K ^a   Khatoon, Sakina ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Carotene; Coconut olein; Deep fat frying; Odor profile; Palmolein; Sesamol; Tocols

Indexed keywords

BLENDING; FATTY ACIDS; IODINE;

COCONUT OLEIN; DEEP-FAT FRYING; ODOR PROFILE; PALMOLEIN; SESAMOL; TOCOLS;

VEGETABLE OILS;

SESAMUM INDICUM; SOLANUM TUBEROSUM;

EID: 57249097083     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1299-6     Document Type: Article

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