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Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying
Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modi...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2013
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3748325/ https://www.ncbi.nlm.nih.gov/pubmed/23976786 http://dx.doi.org/10.1007/s11746-013-2278-0 |