Effects of frying condition on physicochemical properties of palm olein-olive oil blends

Journal of Food, Agriculture and Environment

Volumn 8, Issue 3-4 PART 1, 2010, Pages 175-178

  Naghshineh, Mahsa ^a   Mirhosseini, Hamed ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Frying condition; Oil blending; Oleic acid; Olive oil; Oxidation; Palm olein oil

Indexed keywords

FATTY ACID; IODINE; OLIVE OIL; PALM OIL;

ARTICLE; CORRELATION ANALYSIS; FATTY ACID BLOOD LEVEL; FRYING; HUMAN; LIPID COMPOSITION; PHYSICAL CHEMISTRY;

EID: 78751627352     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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