Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage
Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S): 5.2 for sunflower oil, 3.,4 for canola rapeseed oil, 0.4 for a blend of palm oleic and canola rapeseed oil (80:20), and 0.3 for palm olein were assayed for stability of crisps fried in these oils during storage at...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/304 |