Elaboration process, chemical and sensory analyses of fried-salted soybean

Grasas y Aceites

Volumn 61, Issue 3, 2010, Pages 279-287

  Gayola, María F ^a   Riverosb, Cecilia ^a   Jaureguia, Paula ^a   Quirogaa, Patricia R ^a   Grossob, Nelson R ^a   Nepotea, Valeria ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Chemical composition; Frying; Sensory analysis; Soybean; Sunflower

Indexed keywords

CHEMICAL COMPOSITIONS; FRYING; SENSORY ANALYSIS; SOYBEAN; SUNFLOWER;

CALCINATION; FATTY ACIDS;

CHEMICAL ANALYSIS;

GLYCINE MAX; HELIANTHUS;

EID: 77953029672     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.112109     Document Type: Article

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