Quality and stability of canola and sunflower oils blended with palm olein during frying and microwave heating
The aim of this study was to evaluate the changes in quality and oxidative degradation of canola oil (CO) and sunflower oil (SFO) and their blends with comparatively low priced palm olein (PO) during frying and microwave heating. The oil blends were prepared by blending PO with CO and SFO in the vol...
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| Format: | Thesis |
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2013-01.
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| Online Access: | Get fulltext |