Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein
The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type “french” (Solanum tuberosum) using palm oil. This marked the first fat fraction of both the processing type and the oil used,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2010-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/616 |