Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process
Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils) was aimed after the frying process with different frying material used (potato and pepper). The increase in free fatty acid content, peroxide value, viscosity and pol...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2018-12-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.ijcce.ac.ir/article_36080_dd75fcb8059a48cbf9c3c7fe9d162a8e.pdf |