Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03024.x/fullpdf
Reference70 articles.
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