Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

International Food Research Journal

Volumn 17, Issue 2, 2010, Pages 295-302

  Alireza, S ^a   Tan, C P ^a   Hamed, M ^a   Che Man, Y B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Canola oil; Deep fat frying; Fatty acid composition; Iodine value; Palm olein; Sesame oil

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; SESAMUM INDICUM; SOLANUM TUBEROSUM;

EID: 77955776891     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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