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Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

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Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

Material type
記事
Author
Parvin Sharayeiほか
Publisher
Wiley
Publication date
2016-01-21
Material Format
Digital
Journal name
European Journal of Lipid Science and Technology 118 10
Publication Page
p.1495-1506
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Detailed bibliographic record

Summary, etc.：

<jats:sec><jats:label /><jats:p>Bene kernel oil and its unsaponifiable matter fraction, which have been known to be very effective natural sources of ...

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Digital

Material Type
記事
Title
Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter
Author Heading
Parvin Sharayei
Reza Farhoosh
Publication Date
2016-01-21
Publication Date (W3CDTF)
2016-01-21
Periodical title
European Journal of Lipid Science and Technology
No. or year of volume/issue
118 10
Volume
118
Issue
10
Pages
1495-1506