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Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios
Rudzińska, Magdalena, Hassanein, Minar M. M., Abdel-Razek, Adel G., Kmiecik, Dominik, Siger, Aleksander, Ratusz, KatarzynaLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13678
Date:
November, 2017
File:
PDF, 378 KB
english, 2017