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Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

Enríquez-Fernández B.E.; Álvarez de la Cadena y Yañez L.; Sosa-Morales M.E.
URI: http://repositorio.udlap.mx/xmlui/handle/123456789/6495
Date: 2011

Abstract:

https://www.scopus.com/inward/record.uri?eid=2-s2.0-79961212392&doi=10.1111%2fj.1365-2621.2011.02627.x&partnerID=40&md5=8c6b8f3d2db7a84f036d24f68681d9ed

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