The effect of minor components on the frying stability of regular and modified vegetable oils
A study was conducted to compare the relationship between frying stability and levels and degradation rates of selected minor components in regular and modified canola, soybean and sunflower oils. Oils evaluated included regular (RCO), high oleic (HOCO), high oleic low linolenic (HOLLCO) and low lin...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/1240 |