Palm and soybean oils alterations in the discontinued frying of potatoes;Alterações dos óleos de palma e de soja em fritura descontínua de batatas

Ciencia e Tecnologia de Alimentos

Volumn 28, Issue 4, 2008, Pages 786-792

  Machado, Eliana Rodrigues ^a   Del Carmen Dobarganes García, María ^b   De Mello Pereira Abrantes, Shirley ^a  

^a INSTITUTO OSWALDO CRUZ   (Brazil)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Fatty acids; Frying oils; Palm oil; Polymers; Soybean oil

Indexed keywords

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 61349200773     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612008000400004     Document Type: Article

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