Volatile Compounds and Storage Stability of Potato Chips Fried in Mid-Oleic Sunflower Oil
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چکیده
منابع مشابه
Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil
High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compo...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2013
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2010.526279