Studies on thermal stability of palm -sesame oil blends during deep fat frying

Journal of Scientific and Industrial Research

Volumn 73, Issue 3, 2014, Pages 153-156

  Tiwari, M R ^a   Tiwari, K K ^a   Toliwal, S D ^b  

^a Sophisticated Instrumentation Centre for Applied Research and Testing SICART   (India)

^b Darshan Institute of Engineering and Technology   (India)

Author keywords

Deep Fat Frying; Fatty acid composition; Palm oil; S: M: P ratio; Sesame oil; Thermal stability

Indexed keywords

BIOCHEMICAL COMPOSITION; BIOTECHNOLOGY; FAT; MONOCOTYLEDON; NUTRITIVE VALUE; PHYSICOCHEMICAL PROPERTY; PHYTOCHEMISTRY; VEGETABLE OIL;

EID: 84896291750     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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